A light, flakey, butter, pressed crust, covered with a custard based rhubarb filling and baked. Then topped with meringue that is toasted. This dessert will please all palates with the mixture of sweet and sour, smooth and flaky. The recipe is based on one from my mother-in-law, Shirley and a favorite of my wife. The baking is done in three steps so It does take a bit of time, but well worth it.
Prep: 20 minutes
Bake: 85 minutes
Total: 1 hour 45 minutes
Serves: 9
**To double, simply double all ingredients and use a 9x13 baking dish
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