RHUBARB SQUARES
-Ruth Windle, Kettle Falls, Washington
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 20-24 servings.
Number Of Ingredients 10
Steps:
- Combine flour and sugar; cut in butter until crumbly. Press into a 13x9-in. baking pan. Bake at 350° for 10 minutes. Cool slightly. , For filling, blend flour and cream in a bowl until smooth. Add 1-1/4 cups sugar and egg yolks; mix well. Fold in vanilla and rhubarb. Pour into crust. Bake at 325° for 55-60 minutes or until a sharp knife inserted in the center comes out clean. , Meanwhile, make a meringue by beating egg whites until stiff. Add remaining sugar and beat again until stiff peaks form. Remove cake from oven; top with meringue immediately and broil lightly.
Nutrition Facts : Calories 199 calories, Fat 14g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 109mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
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[email protected]I'm not a huge fan of rhubarb, but I really enjoyed these squares. The filling was tart and tangy, and the crust was buttery and flaky.
Jay Michael
[email protected]These squares were a little more work than I expected, but they were definitely worth it. They're so delicious!
Katie Hill
[email protected]I added a scoop of vanilla ice cream on top of mine and it was heavenly!
Amir hingoora Hingora
[email protected]These squares were so easy to make and they turned out perfect! I used frozen rhubarb and it worked great.
Manoj Dangura
[email protected]I love the way the rhubarb filling pairs with the sweet oat topping. It's a perfect balance of flavors.
Shafiq RHMAN
[email protected]These squares were a bit dry, but I think that's just because I overcooked them. Next time I'll cook them for less time.
Badtabs
[email protected]I've made these squares several times now and they're always a hit. They're so easy to make and they're always delicious.
Pell Nappa
[email protected]These squares were a bit too sweet for my taste, but I think that's just because I used a lot of sugar. Next time I'll use less.
Hanzala Sardar
[email protected]I made these squares for a potluck and they were a huge hit! Everyone loved them.
Samuel Harizanov
[email protected]These squares were a bit too tart for my taste, but I think that's just because I used a lot of rhubarb. Next time I'll use less.
jessi pro
[email protected]I'm not a huge fan of rhubarb, but I really enjoyed these squares. The filling was tart and tangy, and the crust was buttery and flaky.
Alfonso Garcia
[email protected]These squares were a little more work than I expected, but they were definitely worth it. They're so delicious!
bangla Comedy
[email protected]I added a scoop of vanilla ice cream on top of mine and it was heavenly!
anoop pulikotil
[email protected]These were so easy to make and they turned out perfect! I used frozen rhubarb and it worked great.
Seenaa Dechasa
[email protected]The crust on these squares was a bit dry, but the filling was delicious. I might try using a different crust recipe next time.
Delcie Sidden
[email protected]These squares were a bit too sweet for my taste, but I think that's just a matter of personal preference. They were still very good, and I would definitely make them again.
Zayan Joyce
[email protected]I love the way the rhubarb filling pairs with the sweet oat topping. It's a perfect balance of flavors.
Aracely Ortiz
[email protected]I've never cooked with rhubarb before, but these squares were so easy to make and turned out great! The instructions were clear and easy to follow.
katarina krstic
[email protected]These rhubarb squares were a hit with my family! The combination of sweet and tart was perfect, and the crust was flaky and delicious. I will definitely be making these again.