Rhubarb Meringue Dessert

Rhubarb Meringue Dessert

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

Prep Time

20

Minutes

Total Time

1:55

Hr:Mins

Makes

9

servings

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.
Makes 9 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You can substitute 2 1/2 cups of frozen unsweetened rhubarb, thawed and well drained, for the fresh rhubarb.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 125 ),
  • Total Fat 14 g
    • (Saturated Fat 9 g,),
  • Cholesterol 105 mg;
  • Sodium 170 mg;
  • Total Carbohydrate 45 g
    • (Dietary Fiber 1 g,
  • Protein 5 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.