creamy rhubarb meringue squares

Name: Creamy Rhubarb Meringue Squares
Prep time: 20 min
Cook time: 10 min
Yield: 12
Cuisine: American
Ingredients: ## CRUST:; 1 1/2 cup(s) all purpose flour; 3/4 cup(s) butter, melted; 1/4 cup(s) walnuts, chopped fine; ## FILLING:; 1 cup(s) granulated sugar; 3 tablespoon(s) cornstarch; 2 tablespoon(s) water; 4 cup(s) chopped, fresh or frozen rhubarb; ## TOPPING:; 1 cup(s) heavy whipping cream; 2 tablespoon(s) powdered sugar; 1 cup(s) mini marshmallows; 1 1/2 cup(s) cold milk; 3 ounce(s) pkg. instant french vanilla pudding mix; 1/4 cup(s) flaked coconut, toasted, optional

(1 RATING)

56 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Feb 27, 2012

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

Rate

prep time 20 Min

cook time 10 Min

method Bake

yield 12-16 servings

Ingredients

CRUST:
1 1/2 cups all purpose flour
3/4 cup butter, melted
1/4 cup walnuts, chopped fine
FILLING:
1 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons water
4 cups chopped, fresh or frozen rhubarb
TOPPING:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 cup mini marshmallows
1 1/2 cups cold milk
3 ounces pkg. instant french vanilla pudding mix
1/4 cup flaked coconut, toasted, optional

How To Make creamy rhubarb meringue squares

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.

Step 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.
Step 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.
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