Rhubarb Meringue Squares Recipe - Allrecipes.com
Rhubarb Meringue Squares Recipe
  • READY IN 55 mins

Rhubarb Meringue Squares

Read Reviews (10)

"A light fluffy square of rhubarb topped with a melt-in-your-mouth meringue. I have been asked to share this recipe by friends who have tried it." —  

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Original recipe makes 12 bars Change Servings
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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking dish.
  2. In a medium bowl, cream together the butter and 1/4 cup sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the butter mixture until a stiff dough forms. Press the dough into the bottom and 1/2 inch up the sides of the prepared pan.
  3. Bake crust for 15 minutes, or until firm.
  4. In a saucepan over medium heat, combine the rhubarb, 1/2 cup sugar, cinnamon, and 3 tablespoons water. Bring to a boil, and cook until rhubarb is tender, about 10 minutes. Mix remaining 2 tablespoons of water with the cornstarch, and stir into the saucepan. Cook, stirring constantly, until the sauce is thickened. Remove from heat, and spread over the baked crust.
  5. In a medium glass or metal bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup of sugar, continuing to beat until whites form stiff peaks. Spread meringue over the layer of rhubarb sauce, and sprinkle coconut over the top.
  6. Bake for 10 minutes in the preheated oven, or until the meringue is golden brown. Cool completely before cutting into squares.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 25 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
May 31, 2011

This is another recipe that has been in my RB for quite some time. Having an abundance of rhubarb I was searching for something new and different to make. BINGO!! Rather than make these into squares, I opted to do it in a tart pan and cut it into slices. Taking the advice of another reviewer, I used the two egg yolks in place of the 1 egg in the crust and also added the few remaining strawberries I had in the fridge to the cooked rhubarb. Absolutely delicious and beautiful dessert. Thanks for sharing and I will most definitely make this again.

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Most Helpful Critical Review
Aug 26, 2004

Over all this was not a bad recipe. The rhubarb set well and the meringue actually went well with the coconut. I didn't like the crust it was too soft even with an extra 5 minutes of baking. I will try this again but next time I will make a crisper, more shortbread like crust.

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13 Ratings

Jun 23, 2004

I made these squares for an open house at my church and everyone loved them! They looked lovely too. A great way to use up some of my abundant rhubarb.

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Aug 29, 2002

This was a very nice recipe, a bit time consuming, but not difficult to make. It was basically rhubarb meringue pie but baked as squares.

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May 06, 2011

I love rhubarb but do not care for this... The coconut does not go with it.... The crust is tasteless.

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Jul 04, 2008

I was really impressed with this recipe! I followed the instructions (just omitted the coconut) and they turned out perfect! They are very easy to make. I will definitely make these again.

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Jun 04, 2011

Inspired by reviewer Avon's photos, I also baked this in a 10 inch tart pan, and it looked beautiful. I added a couple of sprinkles of cinnamon in the crust and added 1/2 tsp of vanilla to the filling after it had cooled slightly before putting it in the crust. I used frozen rhubarb which after thawing had rhubarb liquid that I used in place of the water in the filling. I also omitted the coconut from the top. I thought this was a nice change from the usual rhubarb cobbler & I'll make it again.

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Jun 01, 2010

Tasty. Instead of using one whole egg in the crust, I used the yolks from the meringue whites. I made it in a spring form pan.

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Nutrition

  • Calories
  • 193 kcal
  • 10%
  • Carbohydrates
  • 35.1 g
  • 11%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 4.9 g
  • 7%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 127 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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