Rhubarb Meringue Bars
Sweet rhubarb filling topped with fluffy meringue creates a delightful dessert perfect for spring gatherings and family dinners, combining tartness and sweetness in each bite.
Ingredients
Instructions
- Cream the butter in a mixing bowl.
- Add sugar, beaten egg yolks, flour, baking powder, and chopped nuts; mix until well combined.
- Press the mixture into a 9 x 13-inch baking pan.
- Bake in a preheated oven at 350°F (175°C) for 20 minutes.
- Remove from oven and spread the rhubarb filling evenly over the baked crust.
- Top with meringue and bake in the 350°F oven for an additional 30 minutes until golden.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don’t have nuts on hand, you can omit them or substitute with oats for added texture. Make sure to beat the egg yolks well for a fluffier meringue. If rhubarb is out of season, you can use canned or frozen rhubarb, just make sure to drain excess liquid.
Serving Suggestions
Serve the rhubarb meringue bars chilled or at room temperature. They pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing contrast, consider serving alongside a light salad like Rice Picnic Salad or a slice of Betty'S Orange B-Day Cake for dessert.
Storage & Reheating
Store leftover bars in an airtight container in the refrigerator for up to 4 days. To reheat, place individual pieces in the microwave for about 20-30 seconds. If you prefer them warm, you can also reheat them in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Meringue Bars contains roughly 929 calories, with 23g protein, 99g carbohydrates, and 51g fat. It is an excellent source of protein (47% of the Daily Value), iron (39% of the Daily Value), and calcium (31% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 523mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh rhubarb instead of frozen?
Yes, fresh rhubarb works wonderfully in this recipe! Just make sure to chop it finely and adjust the sugar based on its tartness. If using frozen, ensure it’s fully thawed and drained to avoid excess moisture.
How do I know when the meringue is done baking?
The meringue is done when it has turned a light golden color and feels firm to the touch. You can lightly tap it with your finger; it should not be sticky. Keep an eye on it towards the end of the baking time to prevent over-browning.
Can I make these bars ahead of time?
Absolutely! These bars can be made a day in advance. Just be sure to store them in the refrigerator and cover them well to maintain freshness. They can be served cold or warmed slightly before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).