Ingredients for Rhubarb Custard Dessert
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How to Make Rhubarb Custard Dessert
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine flour, oats, brown sugar, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the crumb mixture into the bottom of a 13x9 inch baking dish. Bake for 15 minutes.
- While the crust is baking, whisk together eggs, granulated sugar, flour, and salt in a large bowl until well combined.
- Gradually whisk in the milk until smooth. Stir in vanilla extract.
- Gently fold in the chopped rhubarb.
- Pour the rhubarb filling over the hot crust.
- Bake for 45-50 minutes, or until the filling is set and no longer jiggles in the center.
- Remove from oven and increase oven temperature to 400°F (200°C).
- In a clean, dry bowl, beat egg whites with an electric mixer until soft peaks form. Add salt and vanilla.
- Gradually add sugar, continuing to beat until stiff, glossy peaks form.
- Spread the meringue evenly over the hot filling, sealing the edges to the crust.
- Bake for 6-8 minutes, or until the meringue is golden brown and lightly toasted.
- Let the dessert cool completely on a wire rack before refrigerating. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
194g
Fat
51g
Carbs
23g
