Dessert à la rhubarbe et à la meringue

Ingrédients

• 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

Préparation

1. 1

   --- Preparation ---

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   --- Tips ---

6. 6

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