Rhubarb Louise slice

SERVES 12 PREP + COOK TIME 1 HOUR 35 MINUTES (+ COOLING & STANDING)

750g rhubarb stalks (about 2 bunches), cut into 20cm lengths 1½ tablespoons caster sugar

125g butter, softened

¾ cup (165g) caster sugar, extra 2 teaspoons vanilla bean paste 2 egg yolks

1¾ cups (260g) plain flour 1½ teaspoons baking powder TOPPING

4 egg whites

1 cup (220g) caster sugar 1 teaspoon white wine vinegar 1 teaspoon cornflour

1 cup (75g) shredded coconut

1 Preheat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper. Grease a 20cm x 30cm slice pan; line base and sides with baking paper, extending the paper 5cm over the sides.

2 Rinse the rhubarb, shake off excess water; place on lined oven tray, then sprinkle with the sugar. Bake rhubarb for 20 minutes or until tender yet still holds its shape. Cool on tray.

3 Reduce oven to 170°C (150°C fan-forced). Beat butter, extra sugar and vanilla with an electric mixer until pale and fluffy. Add the egg yolks, one at a time, beating well after each addition. Fold in combined sifted flour and baking powder until combined. Press mixture evenly over base of lined slice pan.

4 Bake the base for 20 minutes or until light golden and firm. Cool the base for 15 minutes. Arrange cooled rhubarb on top in a single layer.

5 TOPPING Whisk the egg whites with electric mixer until soft peaks form. Gradually add sugar, whisking continuously for 5 minutes or until mixture is thick and glossy. Fold in vinegar and cornflour. Transfer two-thirds of the meringue to another bowl; fold in the coconut. Spoon coconut meringue over rhubarb; smooth the surface. Place remaining plain meringue in spoonfuls over coconut meringue, using the back of a spoon to create peaks and swirls. 6 Bake slice for 35 minutes or until meringue is light golden and a crust is formed. Cool completely in the pan before cutting into squares to serve.

Not suitable to freeze.

DO AHEAD: The biscuit base can be made 2 days ahead. The slice is best made on the day of serving.