The recipe came from my cousin, Audrey. It is one of her favourites. She always makes it with the meringue topping. When I experimented, my oven was on the blink so I went with the streusal topping. Since then I used both toppings and I must say, there’s always a toss up for me as to which I like best.
Rhubarb Dessert
Ingredients
Base
½ cup margarine
1 cup flour
1 tbsp sugar
Filling
3 egg yolks
¾ cup sugar
3 tbsp flour
¼ tsp salt
½ cup milk
2 ½ cup rhubarb
Meringue Topping
3 egg whites
1/4 cup sugar
1 tsp vanilla
OR – Steusal Topping
½ cup chopped walnuts (opt)
1/4 cup brown sugar
½ cup rolled oats
¼ cup flour
½ tsp cinnamon (opt)
3 tbsp melted margarine
Directions
Base: Crumble ingredients for base and press firmly in greased 8×8 dish. Bake 10 minutes at 325°. Remove from the oven and add filling.
Filling: Separate eggs (set the egg whites aside). Beat yolks until fluffy. Gradually add sugar beating after each addition. Add flour, salt and milk and beat until smooth; cut rhubarb in small pieces and add to the filling mixture. Pour over base layer. Bake 45 min at 325°.
Meringue: Increase heat to 425°. Whip egg whites until soft peaks form, gradually add sugar and vanilla. Beat until the right consistency. While dessert is still hot, add meringue. Bake for an additional 10 minutes or so until golden.
FOR Streusal Topping: I sometimes substitute the meringue for a streusal topping – crumble dry ingredients, add melted butter and mix through. Spread evenly over the filling, pressing it down gently. Bake for an additional 10 minutes at 425°.
Tips:
If you don’t have any rhubarb, substitute with berries of your choice.
If you decide to go with the streusal topping, just put the egg whites in an airtight container in the fridge and use in your next quiche or batch of scrambled eggs.
