Rhubarb Meringue Squares

Recipe View Preheat oven to 350°F (175°C). Grease an 8x8 inch square baking dish. (5 minutes)

Recipe View In a medium bowl, cream together the softened butter and 1/4 cup sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. (5 minutes)

Recipe View In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until a stiff dough forms. (3 minutes)

Recipe View Press the dough evenly into the bottom and about 1/2 inch up the sides of the prepared baking dish. (2 minutes)

Recipe View Bake the crust for 15 minutes, or until it is lightly golden and firm to the touch. (15 minutes)

Recipe View While the crust is baking, prepare the rhubarb filling. In a medium saucepan over medium heat, combine the chopped rhubarb, 1/2 cup sugar, cinnamon, and 3 tablespoons of water. (2 minutes)

Recipe View Bring the mixture to a simmer and cook until the rhubarb is tender and has released its juices, about 10 minutes. (10 minutes)

Recipe View In a small bowl, whisk together the remaining 2 tablespoons of water and cornstarch to form a slurry. Gradually whisk the cornstarch slurry into the rhubarb mixture. (1 minute)

Recipe View Cook, stirring constantly, until the sauce thickens and becomes glossy, about 2 minutes more. Remove from heat and set aside. (2 minutes)

Recipe View Once the crust is baked, spread the rhubarb filling evenly over the warm crust. (2 minutes)

Recipe View Prepare the meringue. In a clean, grease-free glass or metal bowl, beat the egg whites with an electric mixer until soft peaks form. (3 minutes)

Recipe View Gradually add the remaining 1/2 cup of sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff, glossy peaks form. The meringue should be firm and hold its shape. (5 minutes)

Recipe View Spread the meringue evenly over the layer of rhubarb filling, making sure to seal it to the edges of the crust. (3 minutes)

Recipe View Sprinkle the flaked coconut evenly over the meringue. (1 minute)

Recipe View Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown and the coconut is toasted. (12 minutes)

Recipe View Remove from the oven and let cool completely in the baking dish before cutting into squares. This allows the filling to set properly. (60 minutes)