It's a Small World

Last week a group of Minnesota quilt designers had a little get together, and I met Kari from New Leaf Stitches. I found out right away that we had something in common - we both used to be Home Ec teachers. What fun! When she mentioned that she created the "Clearly Perfect Angles", I knew right away who she was because I have one and I love it! I used it to sew all of the triangles for the Star Sprinkles quilt that I made for my son Derek. And look (above) what was on someone's sewing machine at our test class last week! It's a small world.  Kari is our featured blogger today in the Minnesota Designer Blog Hop. Visit Kari's blog today for a great tutorial! Tomorrow is my turn - be sure to stop back for a fun pattern.

At our test class in Garfield last week, Sandy brought an amazing rhubarb dessert. She used rhubarb from her garden and eggs that were freshly laid that morning. It was yummy! We got to talking about rhubarb recipes, and found out that we all love to make the same rhubarb meringue torte. I've been making it ever since my kids were little and we lived in Wisconsin. I ripped the recipe out of the newspaper and snuck it into my purse while I was waiting in the dentist's office - and I think using a stolen recipe makes it taste even better than fresh eggs or real butter!  

Rhubarb Meringue Torte

2 cups flour

2 Tablespoons sugar

1/4 teaspoon salt

1 cup butter

Crust: Preheat oven to 350 degrees. Cut the flour into the dry ingredients until crumbly. Pat into a 9" x 13" pan. Bake 20 minutes until golden brown.

1 cup sugar

2 Tablespoons flour

4 eggs, separated

1 cup milk

4 cups diced rhubarb

Custard: While the crust is baking, stir the flour and sugar together in a large microwave safe bowl. (I use the same bowl I used to mix the crust.) Set aside the egg whites for the meringue and stir the yolks and milk into the flour/sugar mixture. Microwave on medium power 3-5 minutes until thickened and bubbly, stirring every minute. Put the rhubarb on the hot crust and spread the custard on top. Bake an additional 20 minutes.

4 egg whites

1 cup sugar

Meringue: While the custard is baking, beat the egg whites until soft peaks form. Gradually beat in the sugar (a few tablespoons at a time) until it is stiff and glossy. Spread the meringue on the hot custard layer and bake 10 minutes more until golden brown. Serve warm or cold.

Comments

[Kathy Wagner]

Thanks for the recipe...I'm always looking for something to cook with my rhubarb!

[Virginia]

Hi Terry
Just so happens that yesterday I cut out Lynns tote from "Lets Do Lunch". I got back into sewing (after quite a few yrs recess) when Gloria Ludgate spent many hours with me during her last months. I enjoy this blog hop, it keeps me connected to her.it would be a treat to get Big Bags,Little Bags.
From Glo's mom,Virginia

[ViolaRae]

I will be trying the rhubarb this week. I have to say I love your designs. My husband is finishing up a commerative quilt that uses one of your patterns. The digitizing for the quilting has to be done.

Humor story. I have a sister in Northern California that sent me a quilt to be finished. The "pattern is by this wonderful designer, don't you love it?" It was a Atkinson design!

[Mary Carole]

While some people don't like rhubarb, I do!!
This recipe (stolen or not) sounds wonderful!
My mouth was watering while just reading it. I wonder if frozen rhubarb would work. It's hard to find fresh here.

[Diane Cannon]

Hi Terry Ann--I guess that the Angler tool is one that is well enjoyed and used by alot of quilters--I have seen it demo a couple times, but unfortunately my sewing machine slants down in the front--SOOO I will just have to put a new sewing machine on my to buy list with the Angler--right????? See Ya tomorrow--hugs, just, Di

[Marilynn]

Thanks for the recipe! My rhubarb is taking over my yard! Sounds like you gals have so much fun! I would love to be a fly on the wall!

[angie/sweetbabies00]

You know it sounds silly, but it really might be the element of danger that adds to your recipe! LOL

[Carrie]

Thanks for sharing the Rhubard recipe, I love it, look forward to your day on the Hop tomorrow.