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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make a wonderfully sweet and tart fruit pie.
See how to make a sweet and tart fruit pie with cherries and rhubarb.
See how to make a super-simple rhubarb and fresh strawberry crisp.