creamy rhubarb meringue squares
(1 rating)
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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(1 rating)
yield
12 -16 servings
prep time
20 Min
cook time
10 Min
method
Bake
Ingredients For creamy rhubarb meringue squares
- CRUST:
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1 1/2 call purpose flour
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3/4 cbutter, melted
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1/4 cwalnuts, chopped fine
- FILLING:
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1 cgranulated sugar
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3 Tbspcornstarch
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2 Tbspwater
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4 cchopped, fresh or frozen rhubarb
- TOPPING:
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1 cheavy whipping cream
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2 Tbsppowdered sugar
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1 cmini marshmallows
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1 1/2 ccold milk
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3 ozpkg. instant french vanilla pudding mix
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1/4 cflaked coconut, toasted, optional
How To Make creamy rhubarb meringue squares
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1Crust: 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.
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2Filling: 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.
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3Topping: 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Creamy Rhubarb Meringue Squares:
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