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Rhubarb Meringue Dessert

Ingredients
  Butter 1⁄2 Cup (8 tbs), softened
  All purpose flour 1 Cup (16 tbs)
  Sugar 1 Tablespoon
  Egg yolks 3
  Sugar 1 Cup (16 tbs)
  Flour 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Light cream 1⁄2 Cup (8 tbs)
  Rhubarb 2 1⁄2 Cup (40 tbs), cut up
  Egg whites 3
  Sugar 1⁄3 Cup (5.33 tbs)
  Vanilla 1 Teaspoon
  Flaked coconut 1⁄4 Cup (4 tbs)
Directions

Heat oven to 350°.
Blend butter, 1 cup flour and 1 tablespoon sugar.
Press evenly in ungreased square pan, 9 X 9 X 2 inches.
Bake 10 minutes.
Blend egg yolks, 1 cup sugar, 2 tablespoons flour, the salt and cream; mix in rhubarb.
Pour over hot crust.
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Rhubarb

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