Creamy Rhubarb Meringue Squares
1 1/2 call purpose flour
3/4 cbutter, melted
1/4 cwalnuts, chopped fine
1 cgranulated sugar
4 cchopped, fresh or frozen rhubarb
1 cheavy whipping cream
2 Tbsppowdered sugar
1 cmini marshmallows
1 1/2 ccold milk
3 ozpkg. instant french vanilla pudding mix
1/4 cflaked coconut, toasted, optional
How to Make Creamy Rhubarb Meringue Squares
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.
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.
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.