I made this awhile ago with my first harvest of rhubarb from this summer. Summer came & went super quickly. I won’t complain. Fall is my favorite time of year. The majority of people in Minnesota would agree with me. Fall is the best season with the cooler weather, leaves changing, pumpkins, Halloween, etc. Other people would add football to the list and I suppose I will too. Not because I like watching it but because I like making food for other people and using that Sunday time to bake. A time for me to relax in the kitchen & try new things. While I am exited for the pumpkins, squash, & root veggies to take over, I have to say I will miss being able to go pick fresh rhubarb from the garden. Gardening is the main thing I enjoy about summer. At least I have a little stockpile in the freezer which I will probably use to make this dish again. It may just be my new favorite rhubarb recipe.
- 1/2 cup butter or margarine, softened
- 1 cup Gold Medal™ all-purpose flour
- 1 tbsp sugar
- 3 eggs, separated
- 1 cup sugar
- 2 tbsp flour
- 1/4 tsp salt
- 1/2 cup half & half or whipping cream
- 2 1/2 cups chopped rhubarb
- 1/3 cup sugar
- 1 tsp vanilla
- 1/4 cup flaked coconut
Heat oven to 350ºF. Mix butter, 1 cup flour and 1 tablespoon sugar. Press evenly in ungreased square pan, 9x9x2 inches. Bake 10 minutes.
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.
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. 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.
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