Can I use frozen rhubarb for Rhubarb Meringue Bars?

Yes, frozen rhubarb works very well in Rhubarb Meringue Bars. Thaw it completely and drain excess liquid before adding it to the filling. Removing extra moisture helps prevent the bars from becoming watery.

How should I store Rhubarb Meringue Bars?

Store Rhubarb Meringue Bars in an airtight container in the refrigerator for up to four days. Chilling helps maintain the texture of the filling and keeps the meringue stable.

Why did my meringue shrink after baking?

Meringue can shrink if it is not spread completely to the edges of the pan. Make sure the topping touches all sides to seal it properly. Overbaking can also cause shrinking and cracking.

Can I make Rhubarb Meringue Bars ahead of time?

Absolutely. Rhubarb Meringue Bars are excellent make-ahead desserts because they slice more cleanly after chilling. You can prepare them a day in advance and store them refrigerated until serving time.

Rhubarb Meringue Bars – Easy Homemade Recipe

Name: Rhubarb Meringue Bars
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1 cup unsalted butter, softened; 1/4 teaspoon salt; 3 cups fresh rhubarb, chopped; 1 1/2 cups granulated sugar; 3 large eggs; 1/4 cup cornstarch; 1 teaspoon vanilla extract; 3 large egg whites; 1/4 teaspoon cream of tartar; 1/2 cup granulated sugar for meringue

Description

These Rhubarb Meringue Bars feature a buttery shortbread crust layered with a tangy rhubarb filling and topped with fluffy golden meringue. This classic spring dessert delivers the perfect balance of sweet and tart flavors with a soft, creamy texture and crisp baked base.

Ingredients

Scale

2 cups all-purpose flour
1/2 cup granulated sugar
1 cup unsalted butter, softened
1/4 teaspoon salt
3 cups fresh rhubarb, chopped
1 1/2 cups granulated sugar
3 large eggs
1/4 cup cornstarch
1 teaspoon vanilla extract
3 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar for meringue

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper.
In a large bowl, combine the flour, 1/2 cup sugar, butter, and salt until crumbly. Press the mixture evenly into the prepared pan.
Bake the crust for 15 minutes or until lightly golden around the edges.
In another bowl, mix the chopped rhubarb, 1 1/2 cups sugar, eggs, cornstarch, and vanilla extract until fully combined.
Pour the rhubarb filling evenly over the warm crust and return the pan to the oven. Bake for 20 minutes until the filling begins to set.
While the filling bakes, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue beating until stiff glossy peaks develop.
Spread the meringue evenly over the warm rhubarb filling, sealing the edges completely.
Bake for an additional 10 to 12 minutes until the meringue is lightly golden.
Allow the Rhubarb Meringue Bars to cool completely before slicing and serving.

Notes

Use fresh rhubarb for the best tart flavor and texture.
If using frozen rhubarb, thaw and drain excess liquid before baking.
Room-temperature egg whites whip faster and create more stable meringue.
Chill the bars before slicing for cleaner layers and neater presentation.
Store leftovers in the refrigerator in an airtight container for up to 4 days.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 260
Sugar: 24g
Sodium: 90mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg