Rhubarb Meringue Squares

Ingredients

• Servings: 12
• crust:
• 1/4 cup butter
• 1/4 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• filling:
• 3 cups chopped fresh rhubarb
• 3 tablespoons water
• 1/2 cup white sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons water
• 3 tablespoons cornstarch
• topping:
• 2 egg whites
• 1/2 cup white sugar
• 1/4 cup flaked coconut

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• 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.