Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Flour; (heaping) |
4 tablespoons | Powdered sugar |
¼ teaspoon | Salt |
½ cup | Margarine; (1 stick) |
4 cups | Rhubarb; diced |
3 \N | Egg yolks |
1¼ cup | Sugar |
2 tablespoons | Flour |
¾ cup | Half and half |
3 \N | Egg whites |
½ cup | Sugar |
CRUST
FILLING
MERINGUE
Plus 1 tablespoon flour and 1 tablespoon sugar.
FILLING Mix crust ingredients together and pat into 11 x 7 inch pan.
Sprinkle the 1 tablespoon sugar and 1 tablespoon flour over crust before adding filling. Bake at 375 degrees for 10 minutes then bake at 350 degrees for 25 minutes. May be topped with meringue. I prefer it without meringue.
Meringue: Beat egg whites until stiff. Add sugar slow. Put on kuchen when almost done. Bake a short time. busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@...> on Mar 23, 1998