Recipe

Rhubarb Angel Recipe

	Xert / All my dishes 1 year, 7 months ago A magnificent rhubarb custard on a shortbread-like base with a coconut meringue topping. The creamy tang of the rhubarb is complimented perfectly by the light sweetness of the meringue and rich density of the base. Prep:15m Cook:75m Servings:9	Xert
	easy dessert

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Ingredients

BASE:

1 cup all-purpose flour

1 tablespoon sugar

½ cup cold butter

FILLING:

1 cup sugar

2 tablespoons all-purpose flour

¼ teaspoon salt

½ cup whipping cream

3 egg yolks

2 ½ cups chopped fresh or frozen rhubarb

MERINGUE:

3 egg whites

1 teaspoon vanilla extract

6 tablespoons sugar

¼ c flaked coconut, toasted

Directions

Combine flour and sugar.

Cut in butter until mixture resembles coarse crumbs.

Press mixture into an ungreased 8” square baking dish.

Bake at 350 degrees F. for 15-20 minutes or until lightly browned.

Meanwhile, in a small mixing bowl, combine sugar, flour and salt.

Beat in cream and egg yolks.

Stir in rhubarb.

Pour over hot crust.

Bake, uncovered, for 40 minutes or until set.

In a mixing bowl, beat egg whites and vanilla on medium speed until soft peaks form.

Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form.

Spread over hot filling, sealing edges to baking dish.

Bake for 15 minutes or until golden brown.

Sprinkle with coconut.

Cool on a wire rack.

Cut into squares.

Refrigerate leftovers.

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Comments

henrie 1 year, 7 months ago said:
Sounds wonderful, love rhubarb. Great post.

bluewaterandsand 1 year, 7 months ago said:
Sounds very good.

scoville 1 year, 7 months ago said:
This is wonderful!! Thanks!

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