Rhubarb and custard recipe

Rhubarb and Custard recipe
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Ingredients
For the Crust: | |
200 g | flour |
120 g | butter. softened |
2 tbsp | sugar |
For the Filling: | |
400 g | sugar |
240 ml | whipping cream |
30 g | flour |
6 medium | eggs, yolks only, whites reserved |
¼ tsp | salt |
750 g | rhubarb |
For the meringue topping: | |
6 | reserved egg whites |
¼ tsp | salt |
1 tsp | vanilla |
150 g | sugar |
Instructions
Preheat oven to 180°C.
Crust:
Combine all ingredients and beat at low speed, ntil mixture resembles coarse crumbs. Press onto bottom of an ungreased baking pan. Bake for 15 minutes.
Filling:
Combine all ingredients except rhubarb in large bowl. Beat until smooth. Stir in rhubarb.
Pour rhubarb mixture over hot, partially baked crust. Continue baking for 45-55 minutes or until filling is firm.
Topping:
Beat egg whites in a large bowl until foamy. Add salt and vanilla and continue beating, gradually adding the sugar, until stiff peaks form.
Spread meringue over hot filling and continue baking for 10-12 minutes or until meringue is lightly browned.
Cool completely. Store refrigerated.
Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Rhubarb and custard recipe
Recipe type: xarchivex
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