Rhubarb Pie: The combination of cake base, tart rhubarb filling and sweet topping is irresistible. I bake mine in a springform pan and it is always gone in no time.
- Wash and cut 6-8 stalks of rhubarb into bite-size pieces.
- Mix 5 egg yolks with 1 package Vanilla Pudding Mix (the type that needs to be cooked) and pour over the rhubarb. Stir until well coated and set aside.
- Make Meringue. Beat 5 egg whites until peaks form, add in 3/4 cup sugar while continuing to beat the mixture. Set aside.
- Make Cake base:
1 stick butter – softened
1/2 cup sugar
2 cups flour
Mix the sugar and butter with a wooden spoon until it stops crunching. Add the egg and then the flour. Use your hands and mix the crumbly dough until it sticks together. Grease your springform and spread dough across the bottom, poke a few holes into it with a fork. Spread 1 tablespoon breadcrumbs on top, I shake the pan a bit to distribute the crumbs evenly. Pour the rhubarb mixture in and spread out evenly. Bake at 350F for 30 minutes. Remove from oven, spread the Meringue on top and bake 8-12 minutes longer until top is lightly browned.
Remove from oven, let cool a bit and enjoy. Refrigerate leftovers – if you have any…
2 cups flour
1 stick butter
1 1/4 cup sugar
1 package vanilla sauce mix
1 tablespoon breadcrumbs
Makes 12 serving with ~265 calories each
Add rhubarb to your garden, it’s a carefree plant in all but the hottest climates.