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Rhubarb Meringue Dessert

Rhubarb Meringue Dessert
  • Prep 20 min
  • Total 1 hr 55 min
  • Servings 9
A press-in-the-pan crust makes an easier-than-pie dessert that tastes just as heavenly!
Updated September 30, 2006
Make With
Make With
Gold Medal Flour

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

Steps

  • 1
    Heat oven to 350°F. 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.

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

Nutrition Facts

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