Gary Powell, the wonderful addition to our retail staff this year, has shared his Rhubarb Dessert recipe with us – in addition to making it for the crew the past two Sundays. It is rhubarb season and you can never have too many recipes, right? My rhubarb patch here at the nursery is plentiful again this year and I have encouraged the employees to take and use what they can.
In the photo you will see Gary standing on an area of dead grass – this is my soon-to-be blueberry area. We will be amending with lots of soil mix and peat, and planting blueberries. We’ll have a few berries this year – but wait until next year!
Here’s Gary’s recipe – Enjoy!
Crust: 1 cup butter, 2 cups flour and 1/2 cup brown sugar. Mix all together as you would for a pie crust, pat out evenly into a 9 x 13 greased pan, bringing it up the sides 3/4 of an inch. Bake at 350 degrees for 10 minutes.
Filling: 6 egg yolks – well beaten, 1 cup cream, 2 cups white sugar, 1/2 tsp. salt, 1 tsp. vanilla, 2 tblsp. cornstarch, 5 cups of finely chopped rhubarb. Mis this together and pour over the hot, baked crust. Then bake 45 minutes at 350 degrees or until set in the middle. Cover with merinque.
Merinque: 6 egg whites – well beaten, 12 tblsp. of sugar, 1/4 tsp. salt, 1 tsp vanilla. Beat together well until stiff. Spread over filling and sprinkle with coconut or chipped almonds (optional). Bake 325 degrees until nicely browned.
