Rhubarb Meringue Dessert
"I hear so many nice comments when I serve this special springtime dessert. I make it often when our abundant rhubarb is in its prime. It's just as homey as a rhubarb custard pie, but it easily serves a large group. —Jessica Moch Bismarck, North Dakota..."
INGREDIENTS
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2 cups all-purpose flour
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2 tablespoons sugar
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1 cup cold butter, cubed
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FILLING:
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2 cups sugar
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1/3 cup all-purpose flour
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1 teaspoon salt
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6 egg yolks, lightly beaten
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1 cup heavy whipping cream
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5 cups sliced fresh or frozen rhubarb
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MERINGUE:
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6 egg whites
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1/2 teaspoon cream of tartar
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3/4 cup sugar
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1 teaspoon vanilla extract
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