Ingredientes para Rhubarb Meringue Squares
- 1/2 cup (113g) softened butter
- 1 cup (200g) granulated sugar (1/2 cup for crust, 3/4 cup for filling and meringue)
- 2 large eggs (1 for crust, 3 for meringue)
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Fresh Rhubarb
- 1 teaspoon ground cinnamon
- 4 tablespoons water (2 tablespoons for filling, 2 tablespoons for cornstarch slurry)
- 2 tablespoons cornstarch
- Egg Whites
- Flaked Coconut
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Rhubarb Meringue Squares? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Rhubarb Meringue Squares
- Preheat oven to 350°F (175°C). Grease an 8x8-inch square baking pan.
- Crust: In a medium bowl, cream together 1/2 cup (113g) softened butter and 1/2 cup (100g) granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a stiff dough forms.
- Press the dough into the bottom and 1/2-inch up the sides of the prepared pan.
- Bake for 15-20 minutes, or until the crust is lightly golden.
- While the crust is baking, prepare the rhubarb filling: In a medium saucepan over medium heat, combine 4 cups (500g) chopped rhubarb, 3/4 cup (150g) granulated sugar, 1 teaspoon ground cinnamon, and 2 tablespoons water.
- Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the rhubarb is tender.
- In a small bowl, whisk together 2 tablespoons water and 2 tablespoons cornstarch. Add to the rhubarb mixture, stirring constantly, until the sauce thickens.
- Spread the rhubarb filling evenly over the baked crust.
- Topping: In a clean, dry medium bowl, beat 3 large egg whites to soft peaks.
- Gradually add 3/4 cup (150g) granulated sugar, beating until stiff, glossy peaks form.
- Spread the meringue evenly over the rhubarb filling.
- Sprinkle generously with 1/2 cup (60g) shredded coconut.
- Bake for 10-12 minutes, or until the meringue is golden brown and lightly crisp.
- Let cool completely before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
87g
Fat
15g
Carbs
11g
