Sunday, 20 May 2012

Rhubarb squares

My family has been making these delicious squares for years. It's getting a little late in the season but there is still time to stick some rhubarb in the freezer so you can make these in the months ahead.
They have a delicious shortbread base covered with a tangy rhubarb filling with a light, meringue on top. Yummmeee!

Rhubarb Squares

1 cup flour
2 Tbsp. brown sugar
1/3 cup butter
2 1/4 cups rhubarb
1 cup white sugar
2 Tbsp. light cream
3 egg yolks
1/4 tsp. nutmeg
3 egg whites
6 Tbsp. white sugar

Combine flour, br. sugar and butter. Bake in 9 x 9 pan for 20 min at 325. Cook rhubarb, sugar, cream, egg yolks and nutmeg. Stir until thick. Pour over base. Beat the egg whites until stiff. Add 6 Tbsp sugar, Cover squares with meringue and brown in 325 oven, 10 to 12 minutes or until brown.