It is rhubarb season in Minnesota! Recipes for rhubarb desserts are abundant in Franciscan cookbooks. Here is my favorite Rhubarb recipe (which I've prepared twice already this week.) This comes from a cookbook Sister Pat Zangs facilitated when she served as Administrator at St. Francis Hospital in Breckenridge, a hospital known for its excellent cooks. S. Pat is one of the reasons I love our Franciscan Community; Sisters Janice Wiechman and Paula Pohlmann are two other reasons: here they are preparing rhubarb from our garden. Here is the recipe by an anonymous baker:
CRUST: 1/2 cup butter, 2 cups sifted flour, 2 tablespoons sugar. Mix like pie crust. Pack in 9 x 13 or 10 x 14 pan and bake 15 minutes at 350 degrees.
5 cups chopped rhubarb
1/4 teaspoon salt
6 egg yolks
1 cup cream of evaporated milk
4 tablespoons flour
2 cups sugar (too much for me - use 1 2/3 or less)
Place rhubarb on hot crust. Mix other ingredients well with beater and pour over rhubarb.
Bake 45 minutes at 350 degrees.
TOPPING: Beat 6 egg whites with 1/4 teaspoon salt until stiff. Slowly add 12 tablespoons (that is 3/4 cup) sugar and 1 teaspoon vanilla. Beat well. Spread on top of baked filling and bake an additional 15 minutes at 350 degrees.