Ruth Godfread's Rhubarb Cake Dessert

Crickette @cook_2782019

This dessert was made nearly every summer by my mother's friend. I remember as a young girl sitting in the hot kitchen waiting for the pan to come out of the oven.

Crickette @cook_2782019

Phoenix, Arizona

This dessert was made nearly every summer by my mother's friend. I remember as a young girl sitting in the hot kitchen waiting for the pan to come out of the oven.

Saved

Ingredients

1 hour 30 mins

30 servings

First Layer
1/2 lbbutter
2 cupflour
2 tbspsugar
Second Layer
6 cupRhubarb, cut small
2orange rinds, grated
6egg yolks
2 cupsugar
4 tbspflour
1/4 tspsalt
1 cupheavy cream
Third Layer
6egg whites
12 tbspsugar
2 tspvanilla extract
pinchsalt

Saved

Steps

1 hour 30 mins

1

For the first layer, crumble together butter, flour, and sugar and press in an 11x 13 inch pan. Bake at 350°F for 10 minutes.
2

For the second layer, mix together the rhubarb, grated orange rind, egg yolks, sugar, flour, salt and cream and pour on top of baked crust. Bake at 250°F for 40-45 minutes.
3

For the third layer, beat the egg whites until firm, add the sugar, two tablespoons at a time,. Add vanilla and a pinch of salt. Put on custard filling and bake at 350 for 10-15 minutes.