Rhubarb Angel Dessert
For rhubarb lovers, this dessert is a must! The tanginess of the rhubarb is maintained and perfectly sandwiched between a crisp shortbread crust and soft meringue liberally sprinkled with coconut.
Rhubarb Angel Dessert
Step 1: Shortbread crust
Line a 9” square baking dish with parchment paper, set aside
Preheat oven to 350F
Combine in a large mixing bowl:
1/4 cup flour
2 Tbsp corn starch
1 Tbsp sugar
Sift together, then cut in:
1/2 cup butter
Continue mixing while adding:
3/4 cup flour, in 2 Tbsp increments
Continue to mix until well combined. Stir with a spoon until it’s too difficult, then knead by hand for ~1 minute longer to create the shortbread.
Press shortbread dough into the prepared 9”x9” glass baking dish. Put in preheated oven and bake for 10 minutes. While baking, complete Step 2.
Step 2: Rhubarb Filling
3 eggs
Whites into Bowl 1 (set aside)
Yolks into Bowl 2
To the egg yolks in Bowl 1, add:
1 cup sugar
2 Tbsp flour
1/4 tsp salt
Whisk together. Fold in:
1/2 cup heavy cream (sub: evaporated milk)
Add:
2 1/2 cups rhubarb (cut into 1/4” chunks)
Spoon the rhubarb custard mixture over the par-baked crust and return to oven. Bake at 350F for 45-60 minutes. Test by inserting a clean knife in the center to ensure the custard has set.
Step 3: Meringue
Just before the custard is set . . .
To the 3 egg whites in Bowl 1, add:
1/3 cup sugar
Using an electric hand mixer, whip mixture for 4 to 6 minutes or until meringue holds stiff, glossy peaks.
Spoon over baked rhubarb. Sprinkle with:
1/4 cup sweetened coconut
Return to oven and bake for 5 to 10 minutes until beautifully toasted. Allow to cool completely, serve.
BONUS TIP: Dip table knife into a glass of water before each slice to prevent the meringue from sticking to the knife. The resulting slices will be picture perfect.
Brenda’s tips:
Serving size: ~8 servings
Rhubarb is ready to harvest in the early spring. The stalks are usually ruby red and are the only edible part of the plant.
Window to B’s kitchen . . .
