Rhubarb Meringue Dessert
|Butter||1⁄2 Cup (8 tbs), softened|
|All purpose flour||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Rhubarb||2 1⁄2 Cup (40 tbs), cut up|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Flaked coconut||1⁄4 Cup (4 tbs)|
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.