First of all, does anyone know a reason why (food science related for example) we would want to refrigerate this dessert? I grew up on this and we always served it warm and fresh. I can't imagine why anyone would want the flavor suppressing result of chilling. Also, don't see why anyone would want to save leftovers in the moist cold environment of a refrigerator. I have some sitting on the counter right now, baked two days ago.
Okay, now that the rant is over, I have a suggestion for small families and singles who want to have this without massive quantities of leftovers. Use the calculate feature to size the recipe to your approximate needs. I cut the recipe in half. Then I baked the crust separately, in a shallow metal pan (8 X 8). I baked the rhubarb custard in a buttered square glass baking dish, half-hour or so in the microwave, then the remaining 15 minutes in the oven, just to get the oven to temp for the meringue. Turns out very well, and I can assemble for serving. This way the custard is not soaking into the crust for days on end. The meringue has held up very well. I got so much meringue from the three eggs that I will try a four serving size using two eggs to see how that turns out.
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First of all, does anyone know a reason why (food science related for example) we would want...