CREAMY RHUBARB MERINGUE SQUARES

Creamy Rhubarb Meringue Squares image

Provided by Pat Duran

Time 30m

Number Of Ingredients 16

CRUST:
1 1/2 c all purpose flour
3/4 c butter, melted
1/4 c walnuts, chopped fine
FILLING:
1 c granulated sugar
3 Tbsp cornstarch
2 Tbsp water
4 c chopped, fresh or frozen rhubarb
TOPPING:
1 c heavy whipping cream
2 Tbsp powdered sugar
1 c mini marshmallows
1 1/2 c cold milk
3 oz pkg. instant french vanilla pudding mix
1/4 c flaked coconut, toasted, optional

Steps:

1. Crust: In a small bowl, combine all crust ingredients. Press into an ungreased 13x9- inch baking dish. Bake in 350^ oven for 20-25 minutes or until lightly browned. Cool on wire rack.
2. Filling: In a large saucepan combine all filling ingredients; blending well. Bring to a boil then reduce heat to simmer, uncovered for 5 minutes or until rhubarb is tender. Cool, pour over crust; chill.
3. Topping: In a large mixer bowl of standard mixer, beat cream until thickened. Add powdered sugar gradually and beat until soft peaks form. Fold in marshmallows. Set aside. --- In a small bowl. whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes more, until soft set. Spread over cooled rhubarb layer. Now spread the Topping evenly over pudding and sprinkle with coconut ,if desired. Cover and chill for 4-5 hours until set. Remove from fridge 30 minutes before cutting. --- Note: If desired use kitchen torch to brown top of meringue.