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Rhubarb Squares

Posted By admin On March 4, 2010 @ 9:46 pm In Bars,Desserts | No Comments

1 c. Flour
1/3 c. Butter, softened
1/2 tsp. Salt
2 Tbsp. Granulated Sugar

3 Egg Yolks, beaten
1 1/2 c. Granulated Sugar
1/2 c. Cream
2 Tbsp. Flour
2 1/2 c. Rhubarb, cleaned and chopped

Meringue Topping:
3 Egg Whites
2 Tbsp. Granulated Sugar

Make crust by mixing flour, butter, salt and sugar with a pastry blender until crumbly.
Pat mixture into an 8″ x 8″ pan.
Bake 20-25 minutes at 325°F.
Make filling by combining egg yolks, sugar, cream and flour.
Stir in chopped rhubarb.
Pour over baked crust.
Bake 30-35 minutes at 350°F.
Make meringue topping by beating egg whites until soft peaks form.
Add sugar gradually and continue beating until stiff peaks form.
Spread over top of rhubarb filling.
Bake 15 minutes or until golden brown.
Cool. Cut into squares.

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