1/2 c butter, softened at room temp
1 c flour
pinch of salt
2 T sugar
Cream butter. Mix in flour, salt and sugar. Lightly spray cooking oil into 8 x 8” pan and press shortbread mix evenly into pan. Bake in 325º F oven for 22 – 25 min. Remove from oven and cool on rack.
1 1/4 c sugar
3 1/2 T flour
1/2 c whole milk, evaporated milk or blend
3 large egg yolks (reserve whites in refrigerator for the meringue)
2 1/4 c chopped rhubarb
In medium-sized saucepan, combine the sugar and flour. Blend in the milk. Whisk in the egg yolks. Over medium-low heat, cook mix just until hot (not boiling), stirring constantly. Add the rhubarb. Continue to cook over medium-low heat, stirring constantly to prevent scorching until mix thickens. Remove from heat and let cool to room temp. Spread rhubarb custard over cooled shortbread base. Preheat oven to 425° F.
3 cold egg whites
1/4 c sugar
In chilled bowl of stand mixer, beat egg whites on high speed until foamy. Gradually add sugar and beat on high speed until soft peaks form. Spread meringue evenly over rhubarb custard, ensuring custard is completely covered. Bake for 7 – 10 min, just until meringue starts to brown. Cool completely before serving. Yield: 9 servings.
Tagged: Cakes Cookies & Squares