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Rhubarb Squares Recipe

—Ruth Windle, Kettle Falls, Washington
TOTAL TIME: Prep: 20 min. Bake: 1 hour YIELD:12-16 servings

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

  • 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.

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.