Rhubarb Angel Dessert

A crumb crust is topped with sweetened rhubarb and covered in coconut-flecked meringue for a perfect summertime dessert.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 352 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 3 egg yolks
• 3 egg whites
• 6 tablespoons white sugar
• 0.25 teaspoon salt
• 0.5 cup heavy whipping cream
• 0.25 cup flaked coconut
• 2.5 cups chopped rhubarb
• 0.5 cup cold butter

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine 1 cup flour and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Press crust into an ungreased 8-inch square baking pan.

Step 3

Bake in the preheated oven until lightly browned, 15 to 20 minutes. Remove from oven, leaving heat on.

Step 4

Combine sugar, 2 tablespoons flour, and salt in a bowl. Beat in egg yolks and heavy cream. Stir in rhubarb. Pour over the hot crust in the baking pan.

Step 5

Return pan to the hot oven and bake 40 minutes.

Step 6

Beat egg whites and vanilla extract together in a bowl at medium speed until soft peaks form. Gradually add sugar and beat meringue until stiff peaks form.

Step 7

Remove pan from the oven, leaving heat on. Spread meringue over hot filling in the baking pan, spreading to seal edges. Sprinkle coconut on top.

Step 8

Return pan to the hot oven and bake 15 minutes more.