Rhubarb Meringue Dessert

A press-in-the-pan crust makes an easier-than-pie dessert that tastes just as heavenly!

  • Prep Time 20 min
  • Total Time 1 hr 55 min
  • Servings 9

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

  • 1 Heat oven to 350ºF. Mix butter, 1 cup flour and 1 tablespoon sugar. Press evenly in ungreased square pan, 9x9x2 inches. Bake 10 minutes.
  • 2 Mix egg yolks, 1 cup sugar, 2 tablespoons flour, the salt and half-and-half in large bowl. Stir in rhubarb. Pour over hot crust. Bake 45 minutes.
  • 3 Beat egg whites in medium bowl with electric mixer on high speed until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Beat in vanilla. Spread over rhubarb mixture; sprinkle with coconut. Bake about 10 minutes or until light brown; cool about 30 minutes. Cut into about 3-inch squares.

Expert Tips

You can substitute 2 1/2 cups of frozen unsweetened rhubarb, thawed and well drained, for the fresh rhubarb.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
125 ),
% Daily Value
Total Fat
14 g
14 %
(Saturated Fat
9 g,
9 %
),
Cholesterol
105 mg
105 %;
Sodium
170 mg
170 %;
Total Carbohydrate
45 g
45 %
(Dietary Fiber
1 g
1 %
),
Protein
5 g
5 %
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
8%;
Iron
6%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.