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Rhubarb Meringue Dessert
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Prep Time:
20 minutes
Total Time:
1 hour 55 minutes
Effortless press-in crust for a divine dessert experience!
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
Instructions:
  • Preheat oven to 350°F. Combine butter, 1 cup of flour, and 1 tablespoon of sugar until mixed. Firmly press the mixture into an ungreased 9x9x2 inch square pan. Bake for 10 minutes.
  • In a large bowl, combine egg yolks, 1 cup sugar, 2 tablespoons flour, salt, and half-and-half. Gently fold in the rhubarb mixture. Pour over the hot crust and bake for 45 minutes.
  • Using an electric mixer, beat egg whites in a medium bowl until foamy. Gradually beat in 1/3 cup sugar until stiff and glossy. Add vanilla. Spread over rhubarb mixture, sprinkle with coconut. Bake for about 10 minutes until light brown, then cool for 30 minutes before cutting into 3-inch squares.

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