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This nostalgic rhubarb dessert has a buttery cookie crust covered with a delicious rhubarb custard and topped with meringue.
Heat oven to 350°F.
Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake 15 minutes.
Combine all filling ingredients except rhubarb in bowl. Beat at medium speed, scraping bowl often, until smooth. Stir in rhubarb.
Pour rhubarb mixture over hot, partially baked crust. Continue baking 45-55 minutes or until filling is firm to touch.
Increase oven temperature to 400°F.
Beat egg whites in bowl at low speed until foamy. Add 1/4 teaspoon salt and vanilla. Increase speed to high; beat, gradually adding 3/4 cup sugar, until glossy and stiff peaks form.
Spread meringue over hot filling, sealing to edge. Continue baking 9-11 minutes or until meringue is lightly browned. Cool completely. Store refrigerated.
*Substitute 2 (16-ounce) packages frozen chopped rhubarb, thawed, drained.
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Dietary Fiber: 0g
Its a hit at our home! The crust melts in your mouth. The filling is tangy and delicious! I will definitely make it again! Everything this is listed on Land o'Lakes is wonderful.
I would rate this a sub zero...I followed the recipe to the letter, I am a confident and experienced cook and it was a total waste of time and money.
It was delicious
This is wonderful. I will keep this recipe!
This recipe was awesome I made it and it tasted and look great
Oh, wow...this is tart and sweet, creamy and chewy all at the same time. Great all around summer dessert! Yummy!
This is an outstanding dessert, my mom started making this in the 1960's, and it has never gone a summer without making it, as often as possible,for over 40 years, all the girls in the family have been making it for their families through out the years, also.
My husband really likes this,so does everybody else.
Easy to make and a hands down favorite with the entire extended family! As good as rhubarb custard pie but easier to prepare and easier to serve.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2113
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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