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Rhubarb Angel Dessert

 Rhubarb Angel Dessert
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!"
9 ServingsPrep: 20 min. Bake: 55 + cooling


  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 cup cold butter
  • 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
  • 3 egg whites
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 6 tablespoons sugar
  • 1/4 cup flaked coconut, toasted


  • 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.
  • In a bowl, beat egg whites and vanilla on medium speed until soft
  • peaks form. Spread over hot filling, sealing edges to baking dish.
  • Bake for 15 minutes or until golden brown. Sprinkle with coconut.

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Rhubarb Angel Dessert (continued)

Directions (continued)

  • Cool on a wire rack. Cut into squares. Refrigerate leftovers. Yield:
  • 9 servings.