Rhubarb Angel Dessert

Rhubarb Angel Dessert

American, Dessert
  • 1/2 cup softened margarine
  • 1 cup flour
  • 1 tbsp sugar
  • 3 egg yolks
  • 1 cup sugar
  • 2 tbsp flour
  • 1/4 tsp salt
  • 1/2 cup light cream
  • 2 1/2 cups rhubarb, cut up
  • 3 egg whites
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1/4 cup flaked coconut
  • Heat oven to 350 degrees. Blend margarine, 1 cup flour and the tbsp of sugar. Press evenly in bottom of ungreased square pan 9x9x2 inch. Bake 10 minutes. Blend egg yolks, 1 cup sugar, 2 tbsp flour, the salt and cream. Mix in rhubarb. Pour over hot crust. Bake 45 minutes. Beat egg whites until foamy. Beat in the 1/2 cup sugar, one tbsp at a time, and continue beating until stiff and flossy. Do not underbeat. Blend in vanilla and spread over rhubarb mixture. Sprinkle with coconut and bake until light brown.

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