Directions:
- 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. Yield: 9 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 467.97 Kcal (1959 kJ) | ||
| Calories from fat | 155.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.24g | 27% | |
|---|---|---|---|
| Cholesterol | 90.81mg | 30% | |
| Sodium | 111.23mg | 5% | |
| Potassium | 124.8mg | 3% | |
| Total Carbs | 69.28g | 23% | |
| Sugars | 19.72g | 79% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 7.79g | 16% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 92.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 243.84 Kcal (1021 kJ) | ||
| Calories from fat | 80.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.98g | 27% | |
|---|---|---|---|
| Cholesterol | 47.32mg | 30% | |
| Sodium | 57.96mg | 5% | |
| Potassium | 65.03mg | 3% | |
| Total Carbs | 36.1g | 23% | |
| Sugars | 10.27g | 79% | |
| Dietary Fiber | 0.4g | 3% | |
| Protein | 4.06g | 16% | |
| Vitamin C | 1.1mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 3% | |
| Calcium | 48.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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