Creamy Rhubarb Meringue Squares

Pat Duran

By
@kitchenChatter

I have had this recipe for a long time -it was in one of those boxes on the closet shelf- I have been sorting out- -I think I am a recipe hoarder! LOL


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Comments:

Serves:

12-16 servings

Prep:

20 Min

Cook:

10 Min

Method:

Bake

Ingredients

CRUST:

1 1/2 c
all purpose flour
3/4 c
butter, melted
1/4 c
walnuts, chopped fine

FILLING:

1 c
granulated sugar
3 Tbsp
cornstarch
2 Tbsp
water
4 c
chopped, fresh or frozen rhubarb

TOPPING:

1 c
heavy whipping cream
2 Tbsp
powdered sugar
1 c
mini marshmallows
1 1/2 c
cold milk
3 oz
pkg. instant french vanilla pudding mix
1/4 c
flaked coconut, toasted, optional

Directions Step-By-Step

1
Crust:
In a small bowl, combine all crust ingredients.
Press into an ungreased 13x9- inch baking dish. Bake in 350^ oven for 20-25 minutes or until lightly browned. Cool on wire rack.
2
Filling:
In a large saucepan combine all filling ingredients; blending well.
Bring to a boil then reduce heat to simmer, uncovered for 5 minutes or until rhubarb is tender.
Cool, pour over crust; chill.
3
Topping:
In a large mixer bowl of standard mixer, beat cream until thickened.
Add powdered sugar gradually and beat until soft peaks form.
Fold in marshmallows. Set aside.
---
In a small bowl. whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes more, until soft set. Spread over cooled rhubarb layer.
Now spread the Topping evenly over pudding and sprinkle with coconut ,if desired. Cover and chill for 4-5 hours until set.
Remove from fridge 30 minutes before cutting.
---
Note:
If desired use kitchen torch to brown top of meringue.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom