CRUST:
1½ cups all-purpose flour
¾ cup (1½ sticks) butter or margarine
1 tablespoon sugar
FILLING:
1½ cups sugar
2 tablespoons cornstarch
3 cups fresh rhubarb, cut into ½-inch pieces, or 1 (20-ounce) package frozen rhubarb
½ cup milk or light cream
⅓ cup orange juice
3 large egg yolks, lightly beaten
MERINGUE:
3 large egg whites
3 tablespoons sugar
1 teaspoon vanilla extract
Preheat the oven to 375 degrees.
For the crust, in a large bowl combine the flour, butter, and sugar, mixing until crumbly. Press the flour mixture into an ungreased 13 × 9-inch pan. Bake 15 to 20 minutes, or until golden brown. While the crust is baking, prepare the filling and the meringue.
For the filling, in a medium saucepan, combine the sugar and cornstarch, stirring to mix. Add the rhubarb, milk, and orange juice. Cook over medium heat until the rhubarb is tender and the mixture is thickened, stirring constantly. Remove from the heat. Stir a small amount of the hot mixture into the egg yolks. Add the egg yolks to the cooked rhubarb. Return to the heat and bring to a boil. Set aside to cool.
For the meringue, in a small bowl beat the egg whites until frothy. Gradually add the sugar, beating constantly until stiff peaks form. Blend in the vanilla and set aside. Remove the baked crust from the oven and reduce the temperature to 350 degrees. Pour the slightly cooled filling over the crust. Spoon the meringue over the filling, spreading to cover and sealing to edges. Bake 12 to 15 minutes, or until the meringue is golden brown. Cool before serving. Store in the refrigerator.
Makes 12 to 15 servings
June Goplin DeWerff, Queen
Sizzling Scarlet Sisters,
Moorhead, Minnesota
From L to R: Glorian Venturella and JoAnn Porrello dancing.
Photo submitted by JoAnn Porrello, Go for It Gals, Oakland Gardens, New York.