Rhubarb Meringue Squares

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.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 193 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 2 egg whites
• 2 tablespoons water
• 3 tablespoons water
• 3 tablespoons cornstarch
• 3 cups chopped fresh rhubarb
• 0.25 cup butter
• 0.25 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.5 cup white sugar
• 1.25 cups all-purpose flour
• 0.25 cup white sugar
• 0.25 cup flaked coconut

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking dish.

Step 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.

Step 3

Bake crust for 15 minutes, or until firm.

Step 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.

Step 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.

Step 6

Bake for 10 minutes in the preheated oven, or until the meringue is golden brown. Cool completely before cutting into squares.