Rhubarb Angel
From xert 16 years ago
Ingredients
- BASE: shopping list
- 1 cup all-purpose flour shopping list
- 1 tablespoon sugar shopping list
- ½ cup cold butter shopping list
- FILLING: shopping list
- 1 cup sugar shopping list
- 2 tablespoons all-purpose flour shopping list
- ¼ teaspoon salt shopping list
- ½ cup whipping cream shopping list
- 3 egg yolks shopping list
- 2 ½ cups chopped fresh or frozen rhubarb shopping list
- MERINGUE: shopping list
- 3 egg whites shopping list
- 1 teaspoon vanilla extract shopping list
- 6 tablespoons sugar shopping list
- ¼ c flaked coconut, toasted shopping list
How to make it
- 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.
People Who Like This Dish 2
- scoville TORONTO, CA
- daisy Regina, CA
- xert Toronto, CA
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scoville
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" It was excellent "