RHUBARB DESSERTS WITH MERINGUE RECIPES
RHUBARB MERINGUE DESSERT RECIPE - BETTYCROCKER.COM
A press-in-the-pan crust makes an easier-than-pie dessert that tastes just as heavenly!
Provided by Betty Crocker Kitchens
Total Time 1 hours 55 minutes
Prep Time 20 minutes
Yield 9
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. 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 (do not underbeat). 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.
Nutrition Facts : Calories 320 , CarbohydrateContent 45 g, CholesterolContent 105 mg, FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 170 mg
RHUBARB MERINGUE DESSERT RECIPE: HOW TO MAKE IT
I hear so many nice comments when I serve this special springtime dessert. I make it often when our abundant rhubarb is in its prime. It's just as homey as a rhubarb custard pie, but it easily serves a large group. —Jessica Moch Bismarck, North Dakota
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 25 minutes
Prep Time 20 minutes
Cook Time 01 hours 05 minutes
Yield 12-15 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack. , In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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Reviews 4.9
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Category Desserts, Specialty Dessert Recipes, Pavlova Recipes
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Calories 639.8 calories per serving
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Total Time 2 hours 5 minutes
Category dessert
From goodhousekeeping.com
Total Time 2 hours 5 minutes
Category dessert
Heat oven to 130°C (110°C fan) mark ½. Draw a 20.5cm (8in) circle on a large piece of baking parchment (use a cake tin to do this). Turn the paper over and place on a large rimless baking sheet.
In a large mixing bowl beat the egg whites with an electric whisk on a low setting until frothy, then increase the speed and beat until stiff peaks form. Add the sugar, 1 heaped tbsp at a time, whisking back up to stiff peaks after each addition, until the mixture is stiff, glossy and no sugar crystals can be felt when the mixture is rubbed between finger and thumb.
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From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dessert
Cuisine British
Calories 160 calories per serving
From bbcgoodfood.com
Total Time 1 hours 20 minutes
Category Dessert
Cuisine British
Calories 160 calories per serving
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