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Ingredients
| all-purpose flour (unsifted): 1 cup |
| light brown sugar (packed): 1 tsp |
| unsalted butter: 1/2 cup |
| light brown sugar (packed): 1 cup |
| all-purpose flour (unsifted): 2 Tbl |
| salt: 1 dash |
| heavy whipping cream (fluid): 1/2 cup |
| eggs: 3 |
| frozen rhubarb (diced): 2 1/2 cups |
| vanilla extract: 1 tsp |
| granulated sugar: 2 Tbl |
| flaked coconut meat: 2.5 oz |
Rhubarb Angel Dessert
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
55 min -
Servings
9 serving(s)
Tags
- 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.