Creamy Rhubarb Meringue Squares

Pat Duran


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


★★★★★ 1 vote

12-16 servings
20 Min
10 Min


  • CRUST:

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

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

  • 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

How to Make Creamy Rhubarb Meringue Squares


  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.
    If desired use kitchen torch to brown top of meringue.

Printable Recipe Card

About Creamy Rhubarb Meringue Squares

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American

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