RHUBARB MERINGUE DESSERT

Clock Icon
20 min Prep
1 hr 55 min Total
Pie Iconb
9 Servings

THIS FEATURE IS NOT AVAILABLE WITH YOUR CURRENT COOKIE SETTINGS.

You can update your privacy settings to enable this content. Please enable all cookies to use this feature.

A press-in-the-pan crust makes an easier-than-pie dessert that tastes just as heavenly!


Ingredient List
  • Small check mark in a circle icon1/2 cup butter or margarine, softened
  • Small check mark in a circle icon1 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 tablespoon sugar
  • Small check mark in a circle icon3 eggs, separated
  • Small check mark in a circle icon1 cup sugar
  • Small check mark in a circle icon2 tablespoons Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1/2 cup half-and-half
  • Small check mark in a circle icon2 1/2 cups cut-up rhubarb
  • Small check mark in a circle icon1/3 cup sugar
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon1/4 cup flaked coconut
Preparation
  1. Heat oven to 350°F. Mix butter, 1 cup flour and 1 tablespoon sugar. Press evenly in ungreased square pan, 9x9x2 inches. Bake 10 minutes.
  2. Mix egg yolks, 1 cup sugar, 2 tablespoons flour, the salt and half-and-half in large bowl. Stir in rhubarb. Pour over hot crust. Bake 45 minutes.
  3. Beat egg whites in medium bowl with electric mixer on high speed 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 about 10 minutes or until light brown; cool about 30 minutes. Cut into about 3-inch squares.
Tips
  • You can substitute 2 1/2 cups of frozen unsweetened rhubarb, thawed and well drained, for the fresh rhubarb.