Ingredients
1/2
cup butter or margarine, softened
1
cup Gold Medal™ all-purpose flour
1
tablespoon sugar
3
eggs, separated
1
cup sugar
2
tablespoons Gold Medal™ all-purpose flour
1/4
teaspoon salt
1/2
cup half-and-half
2 1/2
cups cut-up rhubarb
1/3
cup sugar
1
teaspoon vanilla
1/4
cup flaked coconut
Preparation
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.
