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Rhubarb Squares Recipe

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—Ruth Windle, Kettle Falls, Washington

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Rhubarb Squares Recipe

Prep: 20 min. Bake: 1 hour

Yield: 12-16 Servings

20 60 80

Ingredients

1-1/2 cups all-purpose flour
3 tablespoons sugar
3/4 cup butter
FILLING:
3 tablespoons all-purpose flour
3/4 cup heavy whipping cream
2 cups sugar, divided
4 eggs, separated
2 teaspoons vanilla extract
5 cups diced rhubarb

Directions

Combine flour and sugar; cut in butter until crumbly. Press into a 13-in. x 9-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 near 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. Yield: 20-24 servings.

Nutritional Facts 1 serving (1 piece) equals 199 calories, 14 g fat (8 g saturated fat), 91 mg cholesterol, 109 mg sodium, 15 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Rhubarb Squares in Grandma's Great Desserts Cookbook , p13

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Reviews for Rhubarb Squares (1)

Rhubarb Squares

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Reviewed on Jun. 16, 2009 by marnie12

Perhaps one of the absolute best deserts I have ever made,( and I have made many) It melts in your mouth, especially when it is slightly warm. 5 stars from me!!!