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Rhubarb Angel Dessert Recipe

Rhubarb Angel Dessert Recipe

A delightful tangy rhubarb filling tops the shortbread crust in this recipe from field editor Patricia Staudt of Marble Rock, Iowa. The tender meringue will melt in your mouth!"
TOTAL TIME: Prep: 20 min. Bake: 55 + cooling YIELD:9 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 cup cold butter
  • FILLING:
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup heavy whipping cream
  • 3 egg yolks
  • 2-1/2 cups chopped fresh or frozen rhubarb
  • MERINGUE:
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 6 tablespoons sugar
  • 1/4 cup flaked coconut, toasted

Directions

  • 1. In a large bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Press mixture into an ungreased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until lightly browned. meanwhile, in a small 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.
  • 2. In a bowl, beat egg whites and vanilla on medium speed until soft peaks form. Spread over hot filling, sealing edges to baking dish.
  • 3. Bake for 15 minutes or until golden brown. Sprinkle with coconut. Cool on a wire rack. Cut into squares. Refrigerate leftovers. Yield: 9 servings.