Rhubarb Meringue Squares Recipe

Ingredients <br>- ¼ cup butter <br>- ¼ cup white sugar <br>- 1 egg <br>- 1 teaspoon vanilla extract <br>- 1 ¼ cups all-purpose flour <br>- 1 teaspoon baking powder <br>- ¼ teaspoon salt <br>- 3 cups chopped fresh rhubarb <br>- 3 tablespoons water <br>- ½ cup white sugar <br>- ½ teaspoon ground cinnamon <br>- 2 tablespoons water <br>- 3 tablespoons cornstarch <br>- 2 egg whites <br>- ½ cup white sugar <br>- ¼ cup flaked coconut <br><p></p>Directions <br>step 1: Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking dish. <br>step 2: In a medium bowl, cream together the butter and 1/4 cup sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the butter mixture until a stiff dough forms. Press the dough into the bottom and 1/2 inch up the sides of the prepared pan. <br>step 3: Bake crust for 15 minutes, or until firm. <br>step 4: In a saucepan over medium heat, combine the rhubarb, 1/2 cup sugar, cinnamon, and 3 tablespoons water. Bring to a boil, and cook until rhubarb is tender, about 10 minutes. Mix remaining 2 tablespoons of water with the cornstarch, and stir into the saucepan. Cook, stirring constantly, until the sauce is thickened. Remove from heat, and spread over the baked crust. <br>step 5: In a medium glass or metal bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup of sugar, continuing to beat until whites form stiff peaks. Spread meringue over the layer of rhubarb sauce, and sprinkle coconut over the top. <br>step 6: Bake for 10 minutes in the preheated oven, or until the meringue is golden brown. Cool completely before cutting into squares. <br>

Ingredients
- ¼ cup butter
- ¼ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 cups chopped fresh rhubarb
- 3 tablespoons water
- ½ cup white sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons water
- 3 tablespoons cornstarch
- 2 egg whites
- ½ cup white sugar
- ¼ cup flaked coconut

Directions
step 1: Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking dish.
step 2: In a medium bowl, cream together the butter and 1/4 cup sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the butter mixture until a stiff dough forms. Press the dough into the bottom and 1/2 inch up the sides of the prepared pan.
step 3: Bake crust for 15 minutes, or until firm.
step 4: In a saucepan over medium heat, combine the rhubarb, 1/2 cup sugar, cinnamon, and 3 tablespoons water. Bring to a boil, and cook until rhubarb is tender, about 10 minutes. Mix remaining 2 tablespoons of water with the cornstarch, and stir into the saucepan. Cook, stirring constantly, until the sauce is thickened. Remove from heat, and spread over the baked crust.
step 5: In a medium glass or metal bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup of sugar, continuing to beat until whites form stiff peaks. Spread meringue over the layer of rhubarb sauce, and sprinkle coconut over the top.
step 6: Bake for 10 minutes in the preheated oven, or until the meringue is golden brown. Cool completely before cutting into squares.

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