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- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 cups fresh rhubarb, chopped
- 1/2 cup granulated sugar
- 2/3 teaspoon cinnamon, ground
- 3 tablespoons water plus 2 tablespoons water
- 3 tablespoons cornstarch
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Preheat the oven to 350 degrees F. Grease a 8- x 8-inch square baking pan.
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Prepare Butter Crust. Bake crust for approximately 15 minutes or until firm. Remove from oven and set aside.
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Prepare Rhubarb Filling. Spread prepared filling over the baked crust; set aside.
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Prepare Meringue Topping. Spread prepared meringue over the layer of rhubarb sauce and sprinkle the grated coconut over the top.
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Bake approximately 10 to 15 minutes or until the meringue is golden brown. Remove from oven and let cool completely before cutting into squares or slices.
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In a medium bowl, cream together the butter and 1/4 cup sugar until fluffy. Beat in the egg and vanilla extract.
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In another bowl, combine the flour, baking powder and salt. Stir into the butter mixture until a stiff dough forms. Press the dough into the bottom and 1/2 inch up the sides of the prepared baking pan.
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In a large saucepan, combine the rhubarb, 1/2 cup sugar, cinnamon, and 3 tablespoons water. Bring to a boil and cook until the rhubarb is tender, approximately 10 minutes.
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In a small bowl, mix the remaining 2 tablespoons water with the cornstarch; stir into the rhubarb mixture in the pan. Cook, stirring constantly, until the mixture has thickened. Remove from heat and spread over the baked crust.
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In a large bowl, beat the egg whites together with the salt until peaks form. Gradually add the 1/2 cup sugar, continuing to beat the whites until stiff peaks form.
Source: This very delicious Rhubarb Meringue Cake recipe and photo are from the website Rosa’s Yummy Yums.