Triple Layer Rhubarb Crisp

Even as a child I shied away from chocolate and sweets, preferring salty and crunch over sweet.  In grade school I would painstakingly pick out the chocolate chips from my cookies at lunch time, piling them on my lunch tray.  I loved the taste of the cookie, but the chocolate overwhelmed and ruined it.  This was much to the delight of my friends, who would fight over who got my chocolate chips! 

Another childhood memory is wandering to the rhubarb patch between our neighbor's house and ours.  I would choose a blushing pink-red stalk to eat, to play house with and 'cook' with and to make 'soup' with.  As an adult I still love rhubarb, but my husband does not share my affinity for it, so I don't make rhubarb desserts as often as I would like.  This is an old, old, 'grandma' recipe that was popular in the Midwest where I grew up.  I would love to say I'm making it today (and I do have rhubarb in the freezer) but I am actually considering making a Red Velvet Cake instead.  Either the traditional version or the lower carb, sugar free version - I'm not sure yet!)

Triple Layer Rhubarb Crisp

1/2 c butter
2 c flour
2 T sugar
Dash of salt

Mix together for pie crust and press into bottom of pan. Bake at 350 degrees for 15 minutes.  While it's baking you can mix up the filling.

6 egg yolks, beaten (save the whites)
4 tablespoons flour
1 c half and half cream
2 c sugar
5 c cut-up rhubarb
Dash of salt

Mix sugar and flour — add milk, then add this to yolks and rhubarb. Fold together.  Pour into crust.  Bake at 350 degrees for 45 min.  Make the topping:

6 egg whites
3/4 c sugar
Dash of salt
1 t vanilla
1/2 t cream of tartar

Beat egg whites; when eggs are foamy add cream of tartar, beat until stiff; beat in slowly sugar, salt and vanilla.  Top the dessert and bake 10 minutes or until light brown at 350 degrees.Print Friendly and PDF