Rhubarb Meringue Dessert
|Margarine/Butter||1⁄2 Cup (8 tbs), softened|
|All purpose flour||1 Cup (16 tbs)|
|Eggs||3 , separated|
|Sugar||1 Cup (16 tbs)|
|Gold medal all purpose flour||2 Tablespoon|
|Half and half||1⁄2 Cup (8 tbs)|
|Cut up rhubarb||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Flaked coconut||1⁄4 Cup (4 tbs)|
Heat oven to 350°.
Mix margarine, 1 cup flour and 1 tablespoon sugar.
Press in ungreased baking pan, 9 x 9 x 2 inches.
Bake 10 minutes.
Mix egg yolks, 1 cup sugar, 2 tablespoons flour, the salt and half-and-half; stir in rhubarb.
Pour over baked layer.
Bake 45 minutes.
Beat egg whites until foamy.
Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat.
Beat in vanilla.
Spread over rhubarb mixture; sprinkle with coconut.
Bake until light brown, about 10 minutes.