Rhubarb Meringue Squares

Rhubarb Meringue Squares

10 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
Recipe by  BRANDY JANE

“A light fluffy square of rhubarb topped with a melt-in-your-mouth meringue. I have been asked to share this recipe by friends who have tried it.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 bars



  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking dish.
  2. 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.
  3. Bake crust for 15 minutes, or until firm.
  4. 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.
  5. 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.
  6. Bake for 10 minutes in the preheated oven, or until the meringue is golden brown. Cool completely before cutting into squares.

Share It

Reviews (10)

Rate This Recipe
Avon- status quo PRO

Avon- status quo PRO

This is another recipe that has been in my RB for quite some time. Having an abundance of rhubarb I was searching for something new and different to make. BINGO!! Rather than make these into squares, I opted to do it in a tart pan and cut it into slices. Taking the advice of another reviewer, I used the two egg yolks in place of the 1 egg in the crust and also added the few remaining strawberries I had in the fridge to the cooked rhubarb. Absolutely delicious and beautiful dessert. Thanks for sharing and I will most definitely make this again.



Over all this was not a bad recipe. The rhubarb set well and the meringue actually went well with the coconut. I didn't like the crust it was too soft even with an extra 5 minutes of baking. I will try this again but next time I will make a crisper, more shortbread like crust.



I made these squares for an open house at my church and everyone loved them! They looked lovely too. A great way to use up some of my abundant rhubarb.

More Reviews

Similar Recipes

Rhubarb Crunch

Rhubarb Crunch

Rhubarb Cobbler

Rhubarb Cobbler

Grandma's Rhubarb Torte

Grandma's Rhubarb Torte

Rhubarb Crisp

Rhubarb Crisp

Rhubarb Cheesecake Pie

Rhubarb Cheesecake Pie

Rhubarb Torte

Rhubarb Torte


Amount Per Serving (12 total)

  • Calories
  • 193 cal
  • 10%
  • Fat
  • 4.9 g
  • 7%
  • Carbs
  • 35.1 g
  • 11%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 127 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Rhubarb Cobbler


next recipe:

Rhubarb Crisp