Description
A delightful tart combining tart rhubarb and sweet coconut, perfect for family gatherings and celebrations.
Ingredients
Scale
- 1/2 cup Unsalted Butter
- 1/4 cup Granulated Sugar
- 1 cup All-Purpose or Oat Flour
- 1 pinch Salt
- 2 cups Chopped Fresh Rhubarb
- 1/4 cup Sugar
- 1 tablespoon Lemon Juice
- 2 large Egg Whites
- 1 cup Sweetened Shredded Coconut
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a tart pan.
- Cream together the butter and sugar until light and fluffy.
- Add the flour and a pinch of salt, mixing until a crumbly dough forms.
- Press the dough into the bottom and sides of the tart pan firmly.
- Combine the rhubarb, sugar, lemon juice, and a pinch of salt in another bowl.
- Pour this mixture into the prepared crust.
- Whisk the egg whites until soft peaks form.
- Fold in the coconut and vanilla extract into the egg whites.
- Spoon the coconut mixture over the rhubarb filling.
- Bake for 25-30 minutes until golden brown.
- Allow to cool slightly before serving.
Notes
For added texture, sprinkle toasted coconut on top before baking. Store in the refrigerator, covered, to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg