Bright Rhubarb Paired with Creamy Layers and Light Meringue
Tasty layers featuring sharp rhubarb, light-as-air meringue, and a smooth, creamy inside make this a tasty treat everyone will love in the spring.
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Cooking tools:
- Nine by thirteen inch baking pan
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Colander
- Kitchen towel
- Pastry brush
- Hand mixer
- Spoon
- Spatula
- Chef's knife
- Cutting board
- Saucepan
- Wax paper
- Plastic wrap
- Airtight container
- Kitchen timer
- Measuring spoon
- Pressing spatula
Ingredients
- 250 grams all-purpose flour
- 115 grams margarine
- 12 grams granulated sugar
- 600 grams chopped rhubarb
- 6 egg yolks
- 400 grams granulated sugar
- 54 grams all-purpose flour
- 1 1/4 milliliters salt
- 240 milliliters milk
- 6 egg whites
- 100 grams granulated sugar
- 1 1/4 milliliters cream of tartar
- Desiccated coconut, for sprinkling (optional)
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