From the new Thirteen Moons cookbook, a family favorite shared with by my mom, Elaine, who always has many great dessert recipes. Carnation milk was a favorite of her mom, our Nanny, bringing back many fond memories whenever we use it.
Preheat oven to 325 degrees and lightly oil 9” square cake pan.
1 cup light spelt or gluten free flour (or whatever flour you use)
2 tbsp. dark sugar
1/8 tsp. salt
½ cup butter
Mix together flour, sugar and salt. Cut in butter with a pastry blender until crumbly. Press into bottom of cake pan and bake for 20 minutes. Remover from oven and raise temperature to 350 degrees.
3 egg yolks, beaten
1 cup cane sugar
3 tbsp light spelt or gluten free flour
1 cup Carnation milk (or coconut milk)
21/2 cup rhubarb, diced
Mix together, all ingredients and place on top of baked bottom. Return to oven and bake for 40 minutes. Remove from oven and top with meringue
3 egg whites
6 tbsp. cane sugar
Beat together until still peaks. Spread over baked dessert and bake until brown.