Rhubarb coconut meringue squares - Rabarberrutor med kokos och maräng

RHUBARB COCONUT MERINGUE SQUARES
Rabarberrutor med kokos och maräng

This cake is easily made in a roasting pan. The rhubarb does not need peeling if it’s not very old, just wash it and cut off the ends.

30 squares

8 oz butter or margarine

¾ cup sugar
4 eggs
1½ cups flour
1 tablespoon vanilla sugar

Rhubarb compote:

10 oz rhubarbs
1/3 cup sugar
2 teaspoons potato starch + 1 tablespoon water

Coconut meringue:

2 egg whites
1/3 cup sugar
¾ cup coconut flakes

Thinly slice the rhubarbs and put it in a saucepan with the sugar. Boil while stirring for 10 to 15 minutes. Mix potato starch and water in a cup, remove the saucepan from heat and add the thickening while stirring. Bring the compote to a boil and then allow to cool.

Stir fat and sugar in a bowl until smooth with an electric beater. Add the eggs, one by one, while stirring. Mix flour and vanilla sugar in a bowl and stir this into the batter. Spread it out in a baking paper lined roasting pan, 10 x 14 inches. Bake in the lower part of the oven at 350F for about 20 minutes.

Beat the egg whites until stiff in a bowl, add sugar and beat for another minute or so. Stir in the coconut flakes. Spread the rhubarb compote over the cake and top with the meringue batter. Bake in the middle of the oven, same temperature, for 10 minutes. The meringue should be lightly coloured. Allow the cake to cool slightly, then cut it in 30 squares.

Enjoy!

Bella