Rhubarb Meringue - Grandma

Crust
1/2 C butter
2 C flour (can use white wheat)
2 T sugar


Filling
3 egg yolks (reserve whites)
2 T flour
1 1/2 C sugar
1/3 C milk or cream
1 T lemon juice
2 1/2 C rhubarb, sliced

Topping
3 egg whites
3/4 C sugar

Begin by mixing together softened butter, flour and sugar.  Press into a lightly greased 9x13 baking dish.  Then, bake at 350 for 20-25 minutes until the crust is lightly browned and set.

Then, mix together the sugar, rhubarb, milk, flour, egg yolks and lemon juice.  Pour this mixture over the crust.  Bake at 350 for 40-45 minutes.

Lemon-Rhubarb Crumble Muffins

Ingredients:

2 cups All-Purpose flour
1 cup sugar
3 tsp baking powder
1/2 tsp salt
2 eggs
1/4 cup sour cream
1/2 cup milk
1 Tbls lemon juice
1/3 tsp lemon rind
1 cup rhubarb
2/3 Tbsp softened butter

Directions:

Preheat oven to 400

In a mixing bowl, combine flour, salt, and baking powder. In a separate bowl beat sugar and butter until well blended. Add eggs, milk, and sugar; beat. Add lemon juice and lemon rind; mix well.  Stir in rhubarb. Spoon batter into baking cups and bake for 20 minutes or until an inserted toothpick comes out clean.