TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 12-16 servings


  • 1-1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 3/4 cup butter
  • 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

Nutritional Facts

1 piece: 199 calories, 14g fat (8g saturated fat), 91mg cholesterol, 109mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 4g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Rhubarb Squares in Grandma's Great Desserts Cookbook 1992, p13

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marnie12 User ID: 1223699 46351
Reviewed Jun. 16, 2009

"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!!!"

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