Best 2 Rhubarb Meringue Squares Recipes

Indulge in the tantalizing flavors of tangy rhubarb and sweet meringue in a delightful treat – Rhubarb Meringue Squares. This classic dessert combines a luscious rhubarb filling, nestled between layers of crispy meringue, creating a symphony of textures and flavors. With variations ranging from traditional to gluten-free and vegan options, this recipe caters to diverse dietary preferences. Dive into the creamy custard filling variation, where a velvety custard layer adds richness and creaminess to the dessert. Experience the delightful crunch of the oat crumble topping, providing a contrasting texture to the soft filling. For those seeking a gluten-free alternative, a dedicated recipe offers a delectable treat that won’t compromise on taste. Embrace the plant-based lifestyle with the vegan version, featuring a creamy and luscious filling crafted from silken tofu – a testament to the versatility of this iconic dessert.

Check out the recipes below so you can choose the best recipe for yourself!

RHUBARB MERINGUE SQUARES

Rhubarb Meringue Squares image

A light fluffy square of rhubarb topped with a melt-in-your-mouth meringue. I have been asked to share this recipe by friends who have tried it.

Provided by BRANDY JANE

Categories Desserts Cookies

Time 55m

Yield 12

Number Of Ingredients 16

Ingredients

¼ cup butter
¼ cup white sugar
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
3 cups chopped fresh rhubarb
3 tablespoons water
½ cup white sugar
½ teaspoon ground cinnamon
2 tablespoons water
3 tablespoons cornstarch
2 egg whites
½ cup white sugar
¼ cup flaked coconut

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking dish.
In a medium bowl, cream together the butter and 1/4 cup sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the butter mixture until a stiff dough forms. Press the dough into the bottom and 1/2 inch up the sides of the prepared pan.
Bake crust for 15 minutes, or until firm.
In a saucepan over medium heat, combine the rhubarb, 1/2 cup sugar, cinnamon, and 3 tablespoons water. Bring to a boil, and cook until rhubarb is tender, about 10 minutes. Mix remaining 2 tablespoons of water with the cornstarch, and stir into the saucepan. Cook, stirring constantly, until the sauce is thickened. Remove from heat, and spread over the baked crust.
In a medium glass or metal bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup of sugar, continuing to beat until whites form stiff peaks. Spread meringue over the layer of rhubarb sauce, and sprinkle coconut over the top.
Bake for 10 minutes in the preheated oven, or until the meringue is golden brown. Cool completely before cutting into squares.

Nutrition Facts : Calories 193 calories, Carbohydrate 35.1 g, Cholesterol 25.7 mg, Fat 4.9 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 3 g, Sodium 127 mg, Sugar 21.9 g

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

Ingredients

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.

Tips:

For the perfect meringue, make sure your egg whites are at room temperature and your mixing bowl is completely clean and dry.
Beat the egg whites gradually, starting on low speed and increasing to high as they start to foam.
Continue beating until stiff peaks form - the peaks should hold their shape when you lift the beaters out of the bowl.
When folding the meringue into the rhubarb mixture, use a gentle folding motion to avoid deflating the meringue.
Bake the squares until the meringue is golden brown and the rhubarb filling is bubbling.
Let the squares cool completely before cutting and serving.

Conclusion:

Rhubarb meringue squares are a delicious and easy-to-make dessert that is perfect for any occasion. With their sweet and tangy filling, fluffy meringue topping, and buttery crust, these squares are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give rhubarb meringue squares a try - you won't be disappointed!