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Rhubarb Meringue Dessert Recipe
|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)|
Serving size: Complete recipe
Calories 5975 Calories from Fat 2524
% Daily Value*
Total Fat 287 g441%
Saturated Fat 163.8 g818.9%
Trans Fat 0 g
Cholesterol 1594.3 mg
Sodium 898.7 mg37.4%
Total Carbohydrates 791 g263.8%
Dietary Fiber 40.2 g160.8%
Sugars 507.4 g
Protein 91 g182.9%
Vitamin A 152.3% Vitamin C 92.3%
Calcium 102% Iron 127.7%
*Based on a 2000 Calorie diet
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.