Rhubarb Meringue Squares


2 c all-purpose flour
2 Tbsp sugar
1 tsp salt
1 c cold butter

2 c sugar
4 Tbsp all-purpose flour
1 tsp salt
5 egg yolks, beaten
1 c whipping cream
5 c sliced fresh or frozen rhubarb

5 egg whites
1/2 tsp cream of tartar
3/4 c sugar
2 tsp vanilla extract


In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack while preparing filling.

In a bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 45 minutes or until set.

In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling.

Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers.

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