Rhubarb Meringue Dessert

Name: Rhubarb Meringue Dessert
Prep time: 20 min
Total time: 1 h 55 min
Yield: 9
Ingredients: 1/2 cup butter or margarine, softened; 1 cup Gold Medal™ all-purpose flour; 1 tablespoon sugar; 3 eggs, separated; 1 cup sugar; 2 tablespoons Gold Medal™ all-purpose flour; 1/4 teaspoon salt; 1/2 cup half-and-half; 2 1/2 cups cut-up rhubarb; 1/3 cup sugar; 1 teaspoon vanilla; 1/4 cup flaked coconut

20 Minutes Prep1 Hour 55 Minutes Total
9 Servings
320 Calories per Serving

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

Ingredient List

1/2 cup butter or margarine, softened
1 cup Gold Medal™ all-purpose flour
1 tablespoon sugar
3 eggs, separated
1 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/2 cup half-and-half
2 1/2 cups cut-up rhubarb
1/3 cup sugar
1 teaspoon vanilla
1/4 cup flaked coconut

Preparation

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.
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.
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.

Nutrition Information

Daily Values (Amount per serving)

Vitamin A 10%, Vitamin C 0%, Calcium 8%, Iron 6%, Vitamin D 4%, Folic Acid 6%

Other Nutrients (Amount per serving)

Calories 320 , Calories from Fat 125 , Total Fat 14 g, Saturated Fat 9 g, Cholesterol 105 mg, Sodium 170 mg, Potassium 140 mg, Total Carbohydrate 45 g, Dietary Fiber 1 g, Protein 5 g