Rhubarb Meringue Squares
Description
This rhubarb meringue squares recipe features a buttery cookie-like crust topped with a sweet, cinnamony rhubarb filling and swirls of coconut meringue.
Ingredients
•
1/4 cup butter
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1/4 cup white sugar
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1 egg
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1 teaspoon vanilla extract
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1 1/4 cups all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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3 cups chopped fresh rhubarb
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1/2 cup white sugar
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3 tablespoons water
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1/2 teaspoon ground cinnamon
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3 tablespoons cornstarch
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2 egg whites
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1/2 cup white sugar
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1/4 cup flaked coconut
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
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.
3
Bake in the preheated oven until firm, about 15 minutes. Leave the oven on.
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.
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.
6
Bake in the preheated oven until meringue is golden brown, about 10 minutes. Cool completely before cutting into 12 squares.