1 cup butter
2 cups all-purpose flour
1 1/4 cups brown sugar
Mix as for pie crust or put butter, flour and brown sugar in food processor and pulse until mixture becomes coarse crumbs. Pat mixture into a 9- x 13-inch glass baking dish. Bake in preheated 350-degree oven for 10 minutes.
5 cups chopped rhubarb
6 eggs
1 3/4 cups sugar plus 2/3 cup sugar
6 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flaked coconut
Separate yolks from whites of 6 eggs. Set the egg whites aside. In a large mixing bowl, beat 6 egg yolks until pale and thick. Add 1 3/4 cups sugar and 6 tablespoons flour and blend well. Add milk and mix.
Spread rhubarb over baked crust in glass baking dish. Pour egg yolk mixture over the rhubarb. Reduce oven temperature to 325 degrees and bake 45 to 50 minutes.
Beat reserved egg whites in a glass mixing bowl until peaks form. Add 2/3 cup sugar, salt and vanilla and continue beating until mixture is stiff. Spread egg white mixture over baked rhubarb. Sprinkle with coconut. Return to oven and bake 8 to 10 more minutes until coconut is brown.
- Recipe courtesy of Sue Doeden