Rhubarb Desserts

INGREDIENTS

 1 recipe for your favorite pie crust

4 cups rhubarb, chopped into 1/2" chunks

1 1/2 cups sugar

3 Tbsp. cornstarch

1 egg, beaten

FOR THE MERINGUE

4 egg whites

3 Tbsp. sugar

1 pinch cream of tartar

Mix together the rhubarb, sugar, corn starch, and egg until thoroughly combined. Pour into pie crust.

Bake at 450 degrees F. for 30 minutes. Meanwhile, beat the egg whites until stiff. Mix in the sugar and cream of tartar.

Top the pie with the meringue, shaping into swirls and peaks. Lower the oven temperature to 325 degrees F. and bake for another 15 minutes or until meringue is golden and set.

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INGREDIENTS

  1/2 cup shortening

1 egg

1 1/2 cups brown sugar

1 cup sour milk (1 cup milk + 1 Tbsp. vinegar)

1 tsp. baking soda

1 tsp. salt

2 cups flour

1/2 tsp. almond extract

1/2 tsp. vanilla

3 cups diced rhubarb

FOR THE CRUMBLE TOPPING

 1/2 cup chopped nuts (walnuts or pecans)

1/2 cup white sugar

1/2 cup brown sugar

1 tsp. cinnamon

Sugar & water mixed together with a little molasses
 Cream cheese frosting (optional)

Cream together the shortening, egg, & brown sugar.

Add the sour milk and mix. In another bowl, sift together the baking soda, salt, and flour. Add to the wet ingredients and mix.

Add the almond extract, vanilla, and rhubarb and mix until all the rhubarb is incorporated.

Pour into two greased round cake pans (or one large baking pan). Mix together the topping ingredients and sprinkle over the tops of the cakes. Bake at 375 degrees F. for 35-45 minutes.

If you are baking the cake in round pans, prepare your favorite cream cheese frosting recipe. When the cakes have cooled, place one on a cake stand, spread the top with the frosting, and top with the second cake. Pour sugar water over the crumble topping to give the cake a nice crunchy contrast.