- 1 all-purpose flour
- 1 tablespoon sugar
- 1/2 cold butter
- 1 sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 heavy whipping cream
- 3 egg yolks
- 2 1/2 s fresh or frozen rhubarb, chopped
- 3 egg whites
- 1 teaspoon vanilla extract
- 6 tablespoons sugar
- 1/4 flaked coconut, toasted
In large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Press mixture into ungreased 8-inch square baking dish. Bake at 350° 15 to 20 minutes or until lightly browned. Meanwhile, in small mixing bowl, combine sugar, flour and salt. Beat in cream and egg yolks. Stir in rhubarb. Pour over hot crust. Bake, uncovered, 40 minutes or until set.
In 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 15 minutes or until golden brown. Sprinkle with coconut. Cool on wire rack. Cut into squares. Refrigerate leftovers.
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