"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Rhubarb Angel Dessert Recipe

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This recipe for Rhubarb Angel Dessert, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Wednesday, April 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup all-purpose flour

1 tablespoon sugar

1/2 cup cold butter

FILLING:

1 cup sugar

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/2 cup heavy whipping cream

3 egg yolks

2-1/2 cups chopped fresh or frozen rhubarb

MERINGUE:

3 egg whites

1 teaspoon vanilla extract

6 tablespoons sugar

1/4 cup flaked coconut, toasted

Directions:
Directions:
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 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.

Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
70 Minutes
Personal Notes:
Personal Notes:
From tasteofhome.com April 16 2008

 

 

 

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