This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Rhubarb Meringue Dessert
Old-Fashioned Rhubarb Torte
Rhubarb Icebox Dessert
Rhubarb Cream Delight Dessert
Creamy Rhubarb Dessert
more »
Top Related Articles
Rhubarb: First Fruits of Spring
Rhubarb: The Pie Plant
Dessert Garnishes
Perfect Cookies
Halloween Cookies
Cookie Exchange Party
Tips for Cookie and Brownie Mix In a Jar
How to Host a Cookie Exchange Party
Easter Desserts
Holiday Baking: Gingerbread
Related Collections
Fresh Rhubarb
Bar Cookies
Rhubarb
Cookies
Desserts

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Rhubarb Angel Dessert

By: Patricia Staudt

"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!'"

Rate/Review | Read Reviews (3)

Prep Time:
15 Min

Cook Time:
55 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 servings

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 degrees F 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.