Rhubarb Muffins
2 1/2 cups flour
1 egg
2 cups rhubarb, chopped
1 teaspoon vanilla
1 1/2 cup sugar
1 cup milk
1/2 cup butter or margarine
Pinch of salt
1 teaspoon soda
Sprinkle 1/2 cup flour over rhubarb, set aside. Cream sugar and butter. Add egg and remaining ingredients. Add rhubarb to mixture. Batter will be stiff. Spoon into greased muffin tins. Sprinkle with a mixture of 1 teaspoon cinnamon and 2 tablespoons sugar. Bake 15-20 minutes at 350º.
Rhubarb Torte
Crust:
1 cup butter
4 tablespoons sugar
2 cups flour
Salt
Mix together. Press into 9 x 13 inch pan. Bake at 350º 10 to 15 minutes or until slightly brown.
Filling:
6 egg yolks
1 cup cream
2 cups sugar
1/4 teaspoon salt
4 tablespoons flour
5 cups rhubarb, cut up
Mix together rhubarb, sugar, flour salt and cream. Cook together until rhubarb is soft, add beaten yolks and cook until thick. Pour over hot crust.
Meringue topping:
6 egg whites
Dash of salt
1 jar (7 oz.) marshmallow creme
Beat egg whites and salt until soft peaks form. Gradually add marshmallow creme. Beat until mixture forms stiff peaks. Spread meringue over hot filling, sealing to edges.
Bake at 350º for 5 to 10 minutes or until lightly brown.
