Rhubarbmeringuesquares Best Recipes

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RHUBARB MERINGUE DESSERT

2021-12-05



Rhubarb Meringue Dessert image

I hear so many nice comments when I serve this special springtime dessert. I make it often when our abundant rhubarb is in its prime. It's just as homey as a rhubarb custard pie, but it easily serves a large group. -Jessica Moch Bismarck, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12-15 servings.

Number Of Ingredients 15

Ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 cup cold butter, cubed
  • FILLING:
  • 2 cups sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 6 egg yolks, lightly beaten
  • 1 cup heavy whipping cream
  • 5 cups sliced fresh or frozen rhubarb
  • MERINGUE:
  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract

Steps:

  • In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack. , In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers.

Nutrition Facts :

RHUBARB CUSTARD BARS

2021-12-05



Rhubarb Custard Bars image

Imagine lemon bars, but made with a tangy rhubarb curd instead of citrus, and you'll get a sense of this sweet-tart confection. The rhubarb curls on top make it pretty, but they don't add much in terms of flavor, so feel free to skip Step 5. With their crisp crust and soft topping, the bars are at their absolute best when served within a day of baking. But you can store leftovers in the fridge for up to five days. They'll get a little soggy, but the flavor will still be excellent.

Provided by Melissa Clark

Time 1h30m

Yield 1 (9-inch) square pan

Number Of Ingredients 12

Ingredients:

  • 1 1/2 cups/190 grams all-purpose flour
  • 1/3 cup/65 grams granulated sugar
  • 1/4 teaspoon fine sea salt
  • 3/4 cup/170 grams cold unsalted butter (1 1/2 sticks), cut into 1-inch pieces
  • 10 ounces rhubarb, sliced (2 1/2 cups), plus 1 slender red stalk for the top
  • 1 1/4 cups/250 grams granulated sugar
  • 4 large eggs
  • 2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon finely grated orange or lemon zest
  • Pinch of fine sea salt
  • Confectioners' sugar, for serving

Steps:

  • Heat oven to 325 degrees and line a 9-by-9-inch pan with parchment paper, leaving two edges long so they overhang the pan by at least 1 inch. (This is for lifting the bars out later.)
  • In a food processor, pulse together flour, sugar and salt. Add butter and process until a crumbly dough forms. Press dough into the lined pan in an even layer. Don't clean out the food processor, you're going to need it.
  • Bake crust until golden at the edges, 35 to 40 minutes, rotating halfway through. Transfer to a wire rack and raise oven temperature to 350 degrees.
  • While the crust is baking, make the filling. In a medium saucepan, combine the rhubarb slices and 1 cup sugar. Cook, stirring frequently, over medium-low heat until rhubarb releases its juices. Raise heat and bring to a simmer. Keep simmering, stirring once in a while, until the rhubarb breaks down completely, about 15 to 20 minutes. Transfer the rhubarb and juices to the food processor, and let it sit with the cover off until it cools down a bit, about 15 minutes.
  • Meanwhile, using a vegetable peeler, lay the very pink rhubarb stalk on its narrower side. From the edge of the stalk, peel a long strip from the stalk. Continue to peel strips from the stalk, flipping it around the other side to keep it even. (This makes it easier to peel, but don't worry too much about getting uniform strips.) Line up peeled strips and cut into 1 1/2-inch lengths. Some may curl up, and that's fine. You'll have about 1 cup strips.
  • To the food processor, add the eggs, remaining 1/4 cup sugar, lemon juice, flour, zest and salt, and pulse until mixture is puréed. Pour into baked shortbread base, and carefully scatter the rhubarb strips on top. It should look a little like confetti. Bake until the filling is set and puffy, 20 to 30 minutes. Transfer to a wire rack to cool completely in the pan.
  • Once cool, use a butter knife to cut at the edges of the crust to release them from the pan, then use the parchment "handles" to lift up and transfer the pastry to a cutting board. Cut into 1 3/4-inch squares. Dust with confectioners' sugar before serving.

RHUBARB DREAM BARS

2021-12-05



Rhubarb Dream Bars image

A little different way to use up that abundant supply of rhubarb. It's a nice change of pace from the usual rhubarb pie or cake recipe.

Provided by KRISTA4

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 55m

Yield 15

Number Of Ingredients 8

Ingredients:

  • 2 cups all-purpose flour
  • ⅔ cup confectioners' sugar
  • 1 cup butter, softened
  • 3 cups white sugar
  • 1 ½ teaspoons salt
  • ½ cup all-purpose flour
  • 4 eggs, beaten
  • 4 ½ cups chopped fresh rhubarb

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 2 cups of flour, confectioners' sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9x13 inch baking dish.
  • Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven.
  • Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.

Nutrition Facts : Calories 387.6 calories, Carbohydrate 63.2 g, Cholesterol 82.1 mg, Fat 13.9 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 8.2 g, Sodium 340.3 mg, Sugar 46 g

Top Asked Questions

  1. What is rhubarb meringue?
    Sharing is caring! This Rhubarb Meringue is a classic Minnesotan dessert. THE BEST rhubarb recipe I’ve ever tried! Cookie crust, rhubarb custard and yummy Meringue create this summer treat that any Rhubarb (and non rhubarb) lover will die for!
  2. How to bake rhubarb bars?
    Directions. Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the crust. Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.
  3. What to do with leftover rhubarb dessert squares?
    This is a delicious rhubarb dessert square that is delicious with a shortbread crust, rhubarb filling and then with a coconut meringue on the top. If there are any leftovers, store them in the fridge. Join the conversation! AMT. PER SERVING % DAILY VALUE Preheat oven to 350°F. Grease a 8x8-inch square baking pan.
  4. How many servings does a rhubarb square make?
    With a shortbread crust and a tangy rhubarb filling, these squares really are a dream. Bring them to a summer potluck and wait for the compliments to roll in. Yield: Makes 48.

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