Rhubarb Meringue Dessert
|Butter||1 Cup (16 tbs), softened|
|Flour||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Chopped rhubarb||5 Cup (80 tbs) (About 1/4 Inch Pieces)|
|Flaked coconut||3⁄4 Cup (12 tbs)|
|Chopped almonds/Other nuts||1⁄2 Cup (8 tbs)|
Cream butter with a large spoon until smooth.
Combine flour and sugar.
Slowly blend flour mixture into softened butter, creaming until well mixed and smooth.
Pat mixture out into a 9x13 inch pan.
Bake in a preheated 350° oven for 10 minutes.
Beat egg yolks with wire whip.
Combine sugar, flour and salt.
Add slowly to egg yolks combining thoroughly with wire whip.
Stir in rhubarb.
Pour this mixture over baked crust, spreading evenly.
Return to 350° oven and bake for 45 minutes.
Prepare meringue by beating the egg whites until stiff.
Add sugar slowly while beating.
Spread meringue over the filling evenly.
Sprinkle the top with coconut and nuts, if desired.
Return to oven and bake 10 minutes more, or until golden brown.