Recipe by BRANDY JANE
"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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1 1/4 cups
chopped fresh rhubarb
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.
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.
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.
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.
I love rhubarb but do not care for this... The coconut does not go with it.... The crust is tasteless.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Meringue Squares
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 44
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