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Rhubarb Meringue Squares
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Tangy rhubarb square with pillowy meringue topping - a crowd favorite!
Ingredients:
  • 0.25 cup butter
  • 0.25 cup white sugar
  • 1 teaspoon vanilla extract
  • 1.25 cups all-purpose flour
  • 3 cups chopped fresh rhubarb
  • 3 tablespoons water
  • 0.5 teaspoon ground cinnamon
  • 2 tablespoons water
  • 3 tablespoons cornstarch
  • 2 egg whites
  • 0.25 cup flaked coconut
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease an 8x8 inch square baking dish.
  • Cream together smooth butter and 1/4 cup sugar in a medium bowl. Beat in egg and vanilla. Stir in flour, baking powder, and salt until a stiff dough forms. Press dough into bottom and halfway up sides of the pan.
  • Bake the crust until firm, about 15 minutes.
  • Combine rhubarb, 1/2 cup sugar, cinnamon, and 3 tablespoons water in a saucepan over medium heat. Boil until rhubarb is tender, about 10 minutes. Mix cornstarch with the remaining 2 tablespoons water and stir into the saucepan. Cook and stir until the sauce thickens. Spread over the baked crust and enjoy!
  • In a medium glass or metal bowl, whip egg whites until soft peaks form. Slowly add the remaining 1/2 cup of sugar, continuing to whip until whites form stiff peaks. Spread the meringue over the rhubarb sauce layer, then sprinkle coconut on top.
  • Bake until the meringue turns golden brown in the preheated oven, approximately 10 minutes. Allow to cool completely before cutting into squares.

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