This is always a hit on our 'Snack Mom Friday' at work. Perfect summertime recipe to use up rhubarb and delicious too!



Original recipe yields 9 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Combine 1 cup flour and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Press crust into an ungreased 8-inch square baking pan.

  • Bake in the preheated oven until lightly browned, 15 to 20 minutes. Remove from oven, leaving heat on.

  • Combine sugar, 2 tablespoons flour, and salt in a bowl. Beat in egg yolks and heavy cream. Stir in rhubarb. Pour over the hot crust in the baking pan.

  • Return pan to the hot oven and bake 40 minutes.

  • Beat egg whites and vanilla extract together in a bowl at medium speed until soft peaks form. Gradually add sugar and beat meringue until stiff peaks form.

  • Remove pan from the oven, leaving heat on. Spread meringue over hot filling in the baking pan, spreading to seal edges. Sprinkle coconut on top.

  • Return pan to the hot oven and bake 15 minutes more.

Nutrition Facts

352 calories; 17.4 g total fat; 114 mg cholesterol; 236 mg sodium. 45.8 g carbohydrates; 4.5 g protein; Full Nutrition