Rhubarb Delight Squares
A lot of Canadian gardeners have a fondness for rhubarb, and I believe it is because rhubarb is one of the first vegetables that can be harvested in Canada and served up fresh from our gardens. And rhubarb enthusiasts love to share their rhubarb recipes! This recipe was passed on to me by my good friend Judy, who shares my passion for baking and cooking. So now, when my rhubarb is up, one of the first recipes I want to make is Rhubarb Delight Squares. These squares will blow your mind with all the levels of texture and flavour. Once you make them, they will be the first recipe you will want to make, and rhubarb will be the first harvest of the season you will dream of, guaranteed!
Equipment
- 9x13" baking pan or
- 10" springform pan
Ingredients
Shortbread crust:
- 2 cups all-purpose flour
- 1 cup butter , softened
- 2 tsp sugar
- ¼ tsp salt
Custard:
- 1 cup evaporated milk ,full fat
- 6 egg yolks , beaten
- 2 cups sugar
- ¼ cup all-purpose flour
- ¼ tsp salt
- 6 cups rhubarb (1 ¾ pound), cut into ½" pieces
Meringue:
- 6 egg whites , at room temperature
- 3 tbsp granulated sugar
- 2 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F.
- If you are going to use a springform pan, lightly butter the sides of the pan.
Make the crust:
- Mix together flour, butter, sugar and salt and press into a 9x13" baking dish or 10" springform pan. Prick the crust all over with a fork. Bake for 10 minutes.
Make the custard:
- Mix custard ingredients well. Fold in the rhubarb and then pour the mixture over the base. Bake in 350°F oven on middle rack for one hour. Remove the pan from the oven, but do not turn the oven off. You will want to add the meringue immediately to the hot dessert.
Make the meringue:
- In a large bowl, beat the egg whites until soft peaks form. Gradually beat in the sugar, ½ tablespoon at a time, continue to beat until mixture holds stiff peaks. Stir in the vanilla.
- Dollop the meringue on top of the baked custard by the spoonful. Spread the meringue so that it covers the entire surface of the dessert. If desired, use a spoon to make peaks or a design on the surface.
- Put the dessert back in the oven and continue baking until meringue is golden brown, about 10-15 minutes.  It takes 15 minutes in my oven. Â
- Can be served slightly warm or cold.
Video
Nutrition
Calories: 347kcalCarbohydrates: 74gProtein: 6gFat: 3gSaturated Fat: 2gCholesterol: 17mgSodium: 174mgPotassium: 348mgFiber: 2gSugar: 50gVitamin A: 184IUVitamin C: 6mgCalcium: 161mgIron: 2mg
Tried this recipe?Let us know how it was!