Rhubarb and custard recipe
Rhubarb and Custard recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼
Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
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
Find more recipes on thesmartcookiecook.com or see our latest posts.
