Description
This is always a hit on our ‘Snack Mom Friday’ at work. Perfect summertime recipe to use up rhubarb and delicious too!
Ingredients
- 1 cup all-purpose flour
- ½ cup cold butter
- ¼ teaspoon salt
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 3 egg yolks
- ½ cup heavy whipping cream
- 2 ½ cups chopped rhubarb
- 3 egg whites
- 1 teaspoon vanilla extract
- 6 tablespoons white sugar
- ¼ cup flaked coconut
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Bake in the preheated oven until lightly browned
- 15 to 20 minutes. Remove from oven
- leaving heat on.
- 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.
- Return pan to the hot oven and bake 40 minutes.
- 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.
- 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.
- Return pan to the hot oven and bake 15 minutes more.
Prep Time: 30 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 40 mins
Servings: 9