Rhubarb Angel Dessert Recipe

5 2 5
Rhubarb Angel Dessert Recipe
Rhubarb Angel Dessert Recipe photo by Taste of Home
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Rhubarb Angel Dessert Recipe

Read Reviews
5 2 5
Publisher Photo
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!"
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 + cooling

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

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 mixing 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 mixing 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. Cool on a wire rack. Cut into squares. Refrigerate leftovers. Yield: 9 servings.
Originally published as Rhubarb Angel Dessert in Taste of Home April/May 2004, p11

Nutritional Facts

1 piece: 362 calories, 18g fat (11g saturated fat), 116mg cholesterol, 203mg sodium, 47g carbohydrate (34g sugars, 1g fiber), 4g protein.

  • 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
  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 mixing 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 mixing 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.
Originally published as Rhubarb Angel Dessert in Taste of Home April/May 2004, p11

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MY REVIEW
bridgetjean User ID: 3677320 67851
Reviewed Jan. 13, 2010

"I have made this recipe so many times I know it by heart!! it is my favorite! it has a very unique texture, fantastic!"

MY REVIEW
dmp6 User ID: 866513 132459
Reviewed Oct. 16, 2009

"Whsat an amazing way to serve rhubarb perfect for company."

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