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Rhubarb Squares

 Rhubarb Squares
—Ruth Windle, Kettle Falls, Washington
12-16 ServingsPrep: 20 min. Bake: 1 hour

Ingredients

  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons sugar
  • 3/4 cup butter
  • FILLING:
  • 3 tablespoons King Arthur Unbleached 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:

2 of 2

Rhubarb Squares (continued)

Directions (continued)

  • 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.