Best 9 Creamy Rhubarb Meringue Squares Recipes

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Feast your eyes on a delightful dessert that harmoniously blends the tartness of rhubarb with the creamy richness of meringue, nestled atop a flaky pastry crust – the Creamy Rhubarb Meringue Squares. This tantalizing treat is a symphony of flavors and textures, sure to captivate the senses and leave you craving more.

The culinary journey begins with a buttery pastry crust, providing a sturdy foundation for the delectable filling. A luscious layer of tangy rhubarb compote, boasting vibrant red hues, takes center stage, offering a delightful contrast to the creamy sweetness of the meringue topping. The meringue, a cloud-like confection, adds a touch of ethereal lightness, while its golden-brown peaks add a touch of visual allure.

This recipe provides two enticing variations to satisfy diverse palates. The Classic Creamy Rhubarb Meringue Squares offer a timeless indulgence, while the Strawberry Rhubarb Meringue Squares introduce a burst of vibrant red strawberries, creating a harmonious blend of sweet and tangy flavors. Each variation promises a unique taste experience, ensuring there's something for everyone to savor.

So, embark on this culinary adventure and let the Creamy Rhubarb Meringue Squares transport you to a realm of pure dessert bliss. With detailed instructions and helpful tips, this recipe empowers you to create this extraordinary treat in the comfort of your own kitchen. Prepare to tantalize your taste buds and indulge in a moment of pure culinary delight.

Here are our top 9 tried and tested recipes!

RHUBARB MERINGUE DESSERT



Rhubarb Meringue Dessert image

I hear so many nice comments when I serve this special springtime dessert. I make it often when our abundant rhubarb is in its prime. It's just as homey as a rhubarb custard pie, but it easily serves a large group. -Jessica Moch Bismarck, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12-15 servings.

Number Of Ingredients 15

2 cups all-purpose flour
2 tablespoons sugar
1 cup cold butter, cubed
FILLING:
2 cups sugar
1/3 cup all-purpose flour
1 teaspoon salt
6 egg yolks, lightly beaten
1 cup heavy whipping cream
5 cups sliced fresh or frozen rhubarb
MERINGUE:
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla extract

Steps:

  • In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack. , In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set., In a large 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.

Nutrition Facts :

RHUBARB MERINGUE



Rhubarb Meringue image

This Rhubarb Meringue is a classic Minnesotan dessert. Cookie crust, rhubarb custard and yummy Meringue make the perfect summer dessert!

Provided by Janelle

Time 1h40m

Number Of Ingredients 11

1 cup butter
2 cups flour
2 Tablespoons sugar
6 eggs, separated
2 cups sugar
1/4 cup flour
1 cup Heavy Whipping Cream
1/4 teaspoon salt
5 cups rhubarb, sliced in 1/2 in pieces
1/4 teaspoon cream of tartar
3/4 cup sugar

Steps:

  • Preheat oven to 350*F
  • Spray a 9x13 casserole dish and set aside.
  • In a bowl combine butter, 2 cups flour and 2 Tablespoons of sugar with a fork until it resembles crumbs. {see photo}
  • Press mixture into casserole dish and bake for 10 minutes.
  • While crust is baking, make filling.
  • In the same bowl as before {no need to dirty another bowl!} combine 6 egg yolks, 2 cups of sugar, 1/4 cup flour, heavy whipping cream, salt and rhubarb.
  • When crust is done, pour rhubarb mixture over hot crust and bake for 45 minutes.
  • In a new bowl beat egg whites and cream of tartar until egg whites are at a soft peak. Add 3/4 cup of sugar a little at a time and continue beating until all of sugar has been added and you get stiff peaks.
  • Once rhubarb filling is done cooking and still hot Immediately top with meringue.
  • Using the back of a spoon make little peaks all over meringue and return to oven for 15 minutes.
  • Remove from oven, allow to cool for 20 minutes or longer, then slice and share!

Nutrition Facts : Calories 520 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 156 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 210 grams sodium, Sugar 49 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

RHUBARB MERINGUE DESSERT



Rhubarb Meringue Dessert image

A press-in-the-pan crust makes an easier-than-pie dessert that tastes just as heavenly!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 9

Number Of Ingredients 12

1/2 cup butter or margarine, softened
1 cup Gold Medal™ all-purpose flour
1 tablespoon sugar
3 eggs, separated
1 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/2 cup half-and-half
2 1/2 cups cut-up rhubarb
1/3 cup sugar
1 teaspoon vanilla
1/4 cup flaked coconut

Steps:

  • Heat oven to 350°F. Mix butter, 1 cup flour and 1 tablespoon sugar. Press evenly in ungreased square pan, 9x9x2 inches. Bake 10 minutes.
  • Mix egg yolks, 1 cup sugar, 2 tablespoons flour, the salt and half-and-half in large bowl. Stir in rhubarb. Pour over hot crust. Bake 45 minutes.
  • Beat egg whites in medium bowl with electric mixer on high speed until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Beat in vanilla. Spread over rhubarb mixture; sprinkle with coconut. Bake about 10 minutes or until light brown; cool about 30 minutes. Cut into about 3-inch squares.

Nutrition Facts : Calories 320, Carbohydrate 45 g, Cholesterol 105 mg, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 170 mg

CREAMY RHUBARB MERINGUE SQUARES



Creamy Rhubarb Meringue Squares image

I have had this recipe for a long time -it was in one of those boxes on the closet shelf- I have been sorting out- -I think I am a recipe hoarder! LOL

Provided by Pat Duran

Categories     Fruit Desserts

Time 30m

Number Of Ingredients 16

CRUST:
1 1/2 c all purpose flour
3/4 c butter, melted
1/4 c walnuts, chopped fine
FILLING:
1 c granulated sugar
3 Tbsp cornstarch
2 Tbsp water
4 c chopped, fresh or frozen rhubarb
TOPPING:
1 c heavy whipping cream
2 Tbsp powdered sugar
1 c mini marshmallows
1 1/2 c cold milk
3 oz pkg. instant french vanilla pudding mix
1/4 c flaked coconut, toasted, optional

Steps:

  • 1. Crust: In a small bowl, combine all crust ingredients. Press into an ungreased 13x9- inch baking dish. Bake in 350^ oven for 20-25 minutes or until lightly browned. Cool on wire rack.
  • 2. Filling: In a large saucepan combine all filling ingredients; blending well. Bring to a boil then reduce heat to simmer, uncovered for 5 minutes or until rhubarb is tender. Cool, pour over crust; chill.
  • 3. Topping: In a large mixer bowl of standard mixer, beat cream until thickened. Add powdered sugar gradually and beat until soft peaks form. Fold in marshmallows. Set aside. --- In a small bowl. whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes more, until soft set. Spread over cooled rhubarb layer. Now spread the Topping evenly over pudding and sprinkle with coconut ,if desired. Cover and chill for 4-5 hours until set. Remove from fridge 30 minutes before cutting. --- Note: If desired use kitchen torch to brown top of meringue.

RHUBARB TORTE



Rhubarb Torte image

An excellent dessert for after a hearty meal. I have also made the filling with raspberries, strawberries and blueberries, separately or mixed them together for a bumbleberry torte!

Provided by SAUCYB

Categories     Desserts     Cakes     Torte Recipes

Time 1h

Yield 8

Number Of Ingredients 10

1 cup all-purpose flour
½ cup margarine
2 tablespoons confectioners' sugar
1 ½ cups white sugar
3 tablespoons all-purpose flour
3 egg yolks
⅓ cup milk
3 ½ cups chopped rhubarb
3 egg whites
¼ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.)
  • In a large bowl, combine 1 cup flour, margarine and confectioners' sugar. Mix together until it forms a ball. Press into the bottom and sides of a 9 inch square pan. Bake in the preheated oven for 20 minutes, or until golden brown.
  • In a saucepan, combine 1 1/2 cup sugar, 3 tablespoons flour, yolks and milk. Stir together, then add chopped rhubarb. Cook, stirring constantly, until thickened. Pour into hot crust.
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Spread meringue over rhubarb filling, covering completely.
  • Bake in the preheated oven for 10 to 15 minutes, or until golden brown.

Nutrition Facts : Calories 386.9 calories, Carbohydrate 63.2 g, Cholesterol 77.6 mg, Fat 13.4 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 2.7 g, Sodium 161.9 mg, Sugar 47 g

SOUR CREAM RHUBARB SQUARES



Sour Cream Rhubarb Squares image

Make and share this Sour Cream Rhubarb Squares recipe from Food.com.

Provided by Leslie in Texas

Categories     Dessert

Time 1h15m

Yield 12 squares

Number Of Ingredients 12

1/2 cup sugar
1/2 cup chopped walnuts or 1/2 cup pecans
1 tablespoon butter, melted
1 teaspoon ground cinnamon
1 1/2 cups brown sugar, packed
1/2 cup vegetable shortening
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 1/2 cups rhubarb, cut into 1/2 inch pieces

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour 13X9X2 inch pan.
  • Mix sugar,nuts,melted butter and cinnamon until crumbly and set aside for topping.
  • In a separate bowl, cream together brown sugar, shortening and egg.
  • Add flour, soda and salt to creamed mixture alternating with sour cream; stir in rhubarb.
  • Pour mixture into pan and sprinkle with topping.
  • Bake for 45 to 50 minutes.
  • Cut into squares and serve warm or cool.

RHUBARB MERINGUE SQUARES



Rhubarb Meringue Squares image

This is a delicious rhubarb dessert square that is delicious with a shortbread crust, rhubarb filling and then with a coconut meringue on the top. If there are any leftovers, store them in the fridge.

Provided by BestTeenChef

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 16

1/4 cup butter
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 cups fresh rhubarb
1/2 cup sugar
1/2 teaspoon cinnamon
2 tablespoons water
3 tablespoons cornstarch
2 tablespoons water
2 egg whites
1/2 cup sugar
1/4 cup flaked coconut

Steps:

  • Preheat oven to 350°F.
  • Grease a 8x8-inch square baking pan.
  • Crust: Beat butter and sugar in a bowl until smooth;beat in egg and vanilla. Sift flour, baking powder and salt and mix into butter/sugar mixture until a stiff dough forms; press into bottom and 1/2-inch up sides of prepared pan. Bake until firm, about 15 minutes.
  • While crust is baking, in a saucepan over medium heat, mix rhubarb, sugar cinnamon and 2 tbsp water. Bring to boil, then reduce heat and cook until rhubarb is soft, about 10 minutes. In a cup mix 2 tbsp of water with cornstarch, add to saucepan, stirring constantly, until sauce thickens. Spread over baked crust.
  • Topping:In a medium bowl, beat egg whites to soft peaks. Gradually beat in sugar until stiff peaks form. Spread meringue over rhubarb layer. Sprinkle with coconut. Bake 10 minutes or until meringue is golden brown. Cool completely. Cut into squares.

Nutrition Facts : Calories 194.3, Fat 4.9, SaturatedFat 3.1, Cholesterol 25.7, Sodium 134.6, Carbohydrate 35.2, Fiber 1.1, Sugar 21.9, Protein 2.9

RHUBARB CREAM PIE



Rhubarb Cream Pie image

This recipe was passed down from my grandmother and enjoyed whenever served.

Provided by Jean

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 6

1 (9 inch) deep dish pie crust
1 ½ cups white sugar
¼ cup all-purpose flour
¾ teaspoon ground nutmeg
3 eggs, beaten
4 cups chopped rhubarb

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
  • Bake in preheated oven for 50 to 60 minutes.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 54.8 g, Cholesterol 69.8 mg, Fat 9.6 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 3.1 g, Sodium 176 mg, Sugar 39.3 g

RHUBARB CUSTARD BARS



Rhubarb Custard Bars image

Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3 dozen.

Number Of Ingredients 14

2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, room temperature, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Steps:

  • In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

  • Use fresh rhubarb: Fresh rhubarb has a vibrant flavor and crisp texture that is perfect for this recipe.
  • Trim the rhubarb properly: Cut off the leaves and the root end of the rhubarb before using.
  • Cook the rhubarb until soft: The rhubarb should be cooked until it is soft and tender, but not mushy.
  • Use a good quality cream cheese: A good quality cream cheese will make the filling smooth and creamy.
  • Beat the egg whites until stiff peaks form: This will help to create a light and fluffy meringue.
  • Bake the squares until the meringue is golden brown: The meringue should be golden brown and have a slightly crispy texture.

Conclusion:

Creamy Rhubarb Meringue Squares are a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet rhubarb, creamy filling, and fluffy meringue is sure to please everyone. With just a few simple tips, you can make this recipe perfectly every time. So next time you're looking for a special dessert, give Creamy Rhubarb Meringue Squares a try. You won't be disappointed!

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