Dutch Baby Pancakes

INGREDIENTS

• 1/2 cup all-purpose flour
• 1/2 cup milk
• 2 large eggs
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine salt
• Instructions
• 1.) Heat oven to 425.
• 2.) Mix flour, milk, eggs, sugar, vanilla and salt in a bowl.

• 
  3.)  Leave the batter I and set aside to rest 20 to 25 minutes. 
• 4.) Pour batter into a 12 cup muffin tin.
• 5.) Bake for 15-20 minutes until puffed.
• Serve with syrup or powdered sugar. 

June morning at Grandmaman's and Grandpa's 2020

Rhubarb Custard Meringue

Ingredients

one 10" unbaked unpricked pie shell (GF or regular)

Filling

2 1/2 cups chopped rhubarb

1 cup white  sugar

2 tbsp. flour (GF or regular)

1/2 tsp mace (or 1/4 tsp nutmeg)

2 egg yolks

1/2 cup light cream or milk

1/4 cup melted butter

Meringue

3 egg whites

1/2 tsp. vinegar

1/8 tsp. salt

6 tbsp white sugar

1/2 tsp vanilla

1 tsp white sugar

Filling:  Combine the rhubarb with the sugar, flour and mace.  Put the rhubarb into the pie shell.  Whisk the egg yolks together with the cream and the melted butter.  Pour this custard mixture over the rhubarb.

Place on a rack set in the lower part of the oven at 450 degrees.  Bake 10 minutes.  Reduce heat to 350 degrees and bake 35-40 minutes or until the custard is set.

Meringue: Beat the egg whites with the vinegar and salt until they are stiff but not dry.  Add the 6 tbsp sugar and vanilla.  Stir the meringue onto the pie.  Sprinkle with the 1 tsp sugar.

Bake an additional 4 minutes at 425 degrees until delicately browned.  Cool and serve as soon as possible.