Rhubarb Meringue Squares

This rhubarb meringue squares recipe features a buttery cookie-like crust topped with a sweet, cinnamony rhubarb filling and swirls of coconut meringue.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 193 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 2 egg whites
• 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

Beat butter and ¼ cup sugar in a medium bowl with an electric mixer until creamy and smooth; beat in 1 egg and vanilla extract. Combine flour, baking powder and salt in a separate bowl; stir into egg mixture until a stiff dough forms. Press dough into the bottom and ½ inch up sides of the prepared baking dish.

Step 3

Bake in the preheated oven until firm, about 15 minutes. Leave the oven on.

Step 4

Combine rhubarb, ½ cup sugar, 3 tablespoons water, and cinnamon in a large saucepan over medium heat; bring to a boil and cook until rhubarb is tender, about 10 minutes. Combine remaining 2 tablespoons water with cornstarch in a small bowl until smooth; stir into the saucepan and cook, stirring constantly, until thickened. Spread filling over baked crust.

Step 5

Beat 2 egg whites in a medium glass or metal bowl until soft peaks form. Gradually add ½ cup sugar, continuing to beat until stiff peaks form. Spread meringue over filling; sprinkle coconut over top.

Step 6

Bake in the preheated oven until meringue is golden brown, about 10 minutes. Cool completely before cutting into 12 squares.