Rhubarb and Raisin Meringue Squares
Posted by Barb Wong, 9/6/02 at 11:52:20 PM.
Base:
1/2 cup butter or margarine, softened
1 cup all purpose flour
1 tbsp granulated sugar
Filling:
2 cups chopped rhubarb in 1/2 inch thick pieces
3/4 cup granulated sugar
1/2 cup raisins
2 tbsp all purpose flour
1 tsp grated orange rind (optional)
3 egg yolks
1/2 cup milk
Meringue:
3 egg whites
1/4 cup icing sugar
1 tsp vanilla
Base: In a medium mixing bowl, blend together butter, flour & sugar. Press
into bottom of an 8 inch square baking dish and bake at 350°F for 10 minutes.
Filling: In a medium mixing bowl, stir together all ingredients. Pour over
hot base and bake at 350°F for 45 minutes.
Meringue: In a small mixing bowl, beat egg whites until foamy. Gradually add
icing sugar, beating until very stiff and glossy. Beat in vanilla. Spread over
filling and bake at 350°F for 10 minutes.
Let cool and cut into squares.
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