Rhubarb Meringue Squares

Rhubarb Meringue Squares

10
BRANDY JANE 0

"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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Ingredients

55 m servings 193 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 4.9 g
  • 7%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

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 squ...

Most helpful critical review

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. ...

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 squ...

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 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 ...

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.

This recipe is very similar to a rhubarb square recipe my nan makes, so I was really excited to try it. It turned out great! It is time consuming, but if you like rhubarb it's a nice way to use ...