Rhubarb Meringue Squares

Delight your taste buds with these luscious Rhubarb Meringue Squares—a show-stopping dessert that perfectly balances tangy, sweet, and fluffy textures. Featuring a buttery, melt-in-your-mouth shortbread crust as the foundation, this recipe is layered with a vibrant homemade rhubarb filling made from fresh, chopped rhubarb simmered to perfection. Topped with a pillowy cloud of golden meringue, these squares offer a stunning combination of tart rhubarb and sugary sweetness in every bite. Perfect for springtime gatherings or any occasion that calls for an elegant dessert, this recipe is easy to follow and yields 12 irresistible servings. Serve these chilled to maximize the refreshing flavors and let their vibrant layers shine!

Nutriscore Rating: 49/100

Prep Time:25 mins

Cook Time:55 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 0.75 cup Unsalted butter, cold and cubed
• 0.25 cup Powdered sugar
• 1 cup Granulated sugar
• 2 tablespoons Cornstarch
• 3 cups Fresh rhubarb, finely chopped
• 3 large Eggs, separated (egg whites and yolks divided)
• 0.5 cup Granulated sugar (for the meringue)
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Cream of tartar

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.

Step 2

In a mixing bowl, combine all-purpose flour and powdered sugar. Add the cold, cubed butter and work it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Step 3

Press the mixture evenly into the prepared pan to form the crust. Bake for 15 minutes or until lightly golden. Remove from the oven and let cool slightly.

Step 4

In a medium saucepan, whisk together 1 cup granulated sugar and 2 tablespoons cornstarch. Add the chopped rhubarb and cook over medium heat, stirring frequently, until the mixture thickens and the rhubarb softens (about 5-7 minutes). Remove from heat and let cool for 5 minutes.

Step 5

In a small bowl, whisk the egg yolks until pale and smooth. Slowly stir the egg yolks into the cooked rhubarb mixture until well combined. Pour the rhubarb filling over the cooled crust, spreading it evenly.

Step 6

Return the pan to the oven and bake for 20 minutes, or until the filling is set. While the filling bakes, prepare the meringue topping.

Step 7

In a clean mixing bowl, beat the egg whites with cream of tartar and vanilla extract using an electric mixer on medium speed until soft peaks form. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, while continuing to beat until stiff, glossy peaks form.

Step 8

Spread the meringue evenly over the baked rhubarb layer, ensuring the meringue touches the edges of the pan to seal the filling completely.

Step 9

Return the pan to the oven and bake for an additional 12-15 minutes, or until the meringue is golden brown.

Step 10

Remove from the oven and let the dessert cool to room temperature. Refrigerate for at least 1 hour before slicing into squares.

Step 11

Serve chilled and enjoy your Rhubarb Meringue Squares!

Nutrition Facts

Serving size	1308.5 grams (1308.5g)

Amount per serving	% Daily Value*
Calories	3443

Total Fat 147.10g	189%
Saturated Fat 91.90g	460%
Polyunsaturated Fat 0.00g
Cholesterol 388mg	129%
Sodium 299mg	13%
Total Carbohydrate 504.40g	183%
Dietary Fiber 13.10g	47%
Total Sugars 336.20g
Protein 40.60g	81%

Vitamin D 88IU	438%
Calcium 460mg	35%
Iron 10mg	56%
Potassium 1908mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 4.6%

Carbs: 57.6%