Rhubarb Meringue Dessert Recipe
Ingredients
| Butter/Margarine | 1/2 Cup(16 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(16 tbs) | |
| 2 1/2 cups cut-up rhubarb | ||
| Egg whites | 3 | |
| Sugar | 1/3 Cup(16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Flaked coconut | 1/4 Cup(16 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.
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.
Chef
