RHUBARB MERINGUE DESSERT
I hear so many nice comments when I serve this special springtime dessert. I make it often when our abundant rhubarb is in its prime. It's just as homey as a rhubarb custard pie, but it easily serves a large group. -Jessica Moch Bismarck, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-15 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack. , In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts :
RHUBARB SQUARES
Make and share this Rhubarb Squares recipe from Food.com.
Provided by Kevin Kirkland
Categories Bar Cookie
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Combine flour and powdered sugar; cut in butter until mixture resembles coarse crumbs.
- Press into the bottom of a greased 11-inch x 7-inch x 2-inch baking pan.
- Bake at 350 degrees F for 12 minutes.
- For filling, combine the first four ingredients in a bowl.
- Stir in rhubarb; pour over a warm crust. Bake at 350 F for 35-40 minutes or until wooden pick inserted in center comes out clean.
- Cool on wire rack.
- Serve warm if desired.
- Store in refrigerator.
RHUBARB MERINGUE SQUARES
This is a delicious rhubarb dessert square that is delicious with a shortbread crust, rhubarb filling and then with a coconut meringue on the top. If there are any leftovers, store them in the fridge.
Provided by BestTeenChef
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Grease a 8x8-inch square baking pan.
- Crust: Beat butter and sugar in a bowl until smooth;beat in egg and vanilla. Sift flour, baking powder and salt and mix into butter/sugar mixture until a stiff dough forms; press into bottom and 1/2-inch up sides of prepared pan. Bake until firm, about 15 minutes.
- While crust is baking, in a saucepan over medium heat, mix rhubarb, sugar cinnamon and 2 tbsp water. Bring to boil, then reduce heat and cook until rhubarb is soft, about 10 minutes. In a cup mix 2 tbsp of water with cornstarch, add to saucepan, stirring constantly, until sauce thickens. Spread over baked crust.
- Topping:In a medium bowl, beat egg whites to soft peaks. Gradually beat in sugar until stiff peaks form. Spread meringue over rhubarb layer. Sprinkle with coconut. Bake 10 minutes or until meringue is golden brown. Cool completely. Cut into squares.
Nutrition Facts : Calories 194.3, Fat 4.9, SaturatedFat 3.1, Cholesterol 25.7, Sodium 134.6, Carbohydrate 35.2, Fiber 1.1, Sugar 21.9, Protein 2.9
RHUBARB MERINGUE SQUARES
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
SNOW CAPPED RHUBARB CRUMB BARS
Tasty rhubarb crumb squares with a pretty topping of white meringue. Yield will depend on how big you make the bars. Large bars are a nice dessert small squares on the other hand can adorn a holiday cookie tray.
Provided by Steve P.
Categories Bar Cookie
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix flour, oatmeal, brown sugar and butter until crumbly.
- Press 1/2 into greased 9-inch square pan.
- Add rhubarb, cut in 1/2-inch pieces.
- Combine sugar, cornstarch, water and vanilla; cook till thick and clear.
- Pour sauce over rhubarb.
- Top with other half crumb mixture.
- Bake at 350°F for 45 minutes.
- Remove from oven and raise oven temperature to 450°F.
- Beat the egg whites until they are stiff.
- Slowly add 4 1/2 ounces of sugar and continue to beat until it's thick and creamy.
- Fold the ground almonds into the egg whites.
- Distribute the egg white mixture over the baked and still hot rhubarb cake and bake at 450°F 10 minutes until the meringue is lightly browned.
Nutrition Facts : Calories 365.1, Fat 12.3, SaturatedFat 5.3, Cholesterol 20.3, Sodium 27.6, Carbohydrate 60.8, Fiber 2.5, Sugar 46, Protein 5.2
RHUBARB MERINGUE
This Rhubarb Meringue is a classic Minnesotan dessert. Cookie crust, rhubarb custard and yummy Meringue make the perfect summer dessert!
Provided by Janelle
Time 1h40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F
- Spray a 9x13 casserole dish and set aside.
- In a bowl combine butter, 2 cups flour and 2 Tablespoons of sugar with a fork until it resembles crumbs. {see photo}
- Press mixture into casserole dish and bake for 10 minutes.
- While crust is baking, make filling.
- In the same bowl as before {no need to dirty another bowl!} combine 6 egg yolks, 2 cups of sugar, 1/4 cup flour, heavy whipping cream, salt and rhubarb.
- When crust is done, pour rhubarb mixture over hot crust and bake for 45 minutes.
- In a new bowl beat egg whites and cream of tartar until egg whites are at a soft peak. Add 3/4 cup of sugar a little at a time and continue beating until all of sugar has been added and you get stiff peaks.
- Once rhubarb filling is done cooking and still hot Immediately top with meringue.
- Using the back of a spoon make little peaks all over meringue and return to oven for 15 minutes.
- Remove from oven, allow to cool for 20 minutes or longer, then slice and share!
Nutrition Facts : Calories 520 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 156 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 210 grams sodium, Sugar 49 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
RHUBARB SQUARES
This recipe my sister got when in Home Economics in 9th grade many years ago. It is very sweet, yet very good!
Provided by Ellen Brody
Categories Bar Cookie
Time 1h20m
Yield 1 "9 x 13" pan, 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine 2 cups flour, baking powder and salt.
- Cut in 1/2 cup butter.
- Add eggs and milk.
- Pat into a greased 9 x 13 pan.
- Cover with rhubarb and sprinkle dry gelatin on top.
- Mix butter, sugar and l cup of flour.
- Put this on top of rhubarb.
- Bake 30-35 minutes at 350 degrees.
- Let cool then cut into squares.
Nutrition Facts : Calories 214.1, Fat 8.3, SaturatedFat 5, Cholesterol 38.1, Sodium 157.3, Carbohydrate 32.9, Fiber 0.8, Sugar 20, Protein 2.7
RHUBARB & STRAWBERRY MERINGUE POTS
A tasty, light and fluffy low-fat treat
Provided by Good Food team
Categories Dessert
Time 1h20m
Number Of Ingredients 5
Steps:
- Preheat the oven to 180C/ Gas 4/fan oven 160C. Put the rhubarb in an ovenproof dish, sprinkle over 50g/2oz of the sugar and the orange zest and stir together. Cover and bake in the oven for 35-40 minutes until tender. (Alternatively, you can cook the rhubarb with the sugar and zest in the microwave for 10 minutes on full power, stirring halfway through the cooking time, until just tender.)
- Remove the rhubarb from the oven and allow to cool slightly. Stir in the conserve then the egg yolks. Divide the rhubarb mixture between four 175ml/6fl oz ramekins. Put on a baking sheet and cook in the oven for 10 minutes until lightly thickened.
- While the rhubarb is cooking, whisk the egg whites until stiff. Sprinkle over half of the remaining sugar and whisk again. Gently fold in the rest of the sugar. Pile the meringue on top of the rhubarb to cover it completely and swirl the top. Return to the oven for 10 minutes until the meringue is puffy and golden. Serve immediately.
Nutrition Facts : Calories 160 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.12 milligram of sodium
RHUBARB SQUARES
-Ruth Windle, Kettle Falls, Washington
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 20-24 servings.
Number Of Ingredients 10
Steps:
- Combine flour and sugar; cut in butter until crumbly. Press into a 13x9-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 in the 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.
Nutrition Facts : Calories 199 calories, Fat 14g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 109mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
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