Best Rhubarb Angel Dessert Recipes

RHUBARB ANGEL DESSERT

Rhubarb Angel Dessert image

A delightful tangy rhubarb filling tops the shortbread crust in this recipe from field editor Patricia Staudt of Marble Rock, Iowa. The tender meringue will melt in your mouth!"

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 9 servings.

Number Of Ingredients 15

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 sweetened shredded coconut, toasted

Steps:

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 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 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.

Nutrition Facts : Calories 362 calories, Fat 18g fat (11g saturated fat), Cholesterol 116mg cholesterol, Sodium 203mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

RHUBARB ANGEL DESSERT

Rhubarb Angel Dessert image

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

Provided by SUNKIST2

Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes

Time 1h40m

Yield 9

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
½ cup cold butter
¼ teaspoon salt
1 cup white sugar
2 tablespoons all-purpose flour
¼ teaspoon salt
3 egg yolks
½ cup heavy whipping cream
2 ½ cups chopped rhubarb
3 egg whites
1 teaspoon vanilla extract
6 tablespoons white sugar
¼ cup flaked coconut

Steps:

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 : Calories 351.9 calories, Carbohydrate 45.8 g, Cholesterol 113.5 mg, Fat 17.4 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 10.6 g, Sodium 235.6 mg, Sugar 31.9 g