- 1 3/4 cups flour
- 1 teaspoon baking powder
- 2 tablespoon sugar
- 2 egg yolks
- 1/2 cup plus 2 tablespoons shortening
- 1/2 cup finely chopped nuts I used pecans, but walnuts are great
- 3 to 4 cups cut rhubarb
- 2 egg yolks well beaten
- 1 1/2 to 1 3/4 cups sugar
- 5 tablespoons flour
- 1 teaspoon vanilla
- 4 egg whites
- 3/4 cup sugar
- 1 teaspoon vanilla
Take the dry ingredients and add them to a medium bowl, mix until blended. Cut in the shortening, then mix in the egg yolks. Pat the crust into a greased 9 by 13-inch pan bake for 10 minutes in an oven that has been preheated to 350 degrees F.
While the crust is baking prepare the filling. Add the rhubarb that has been cut into pieces into a large bowl. Beat the eggs with a fork and add to the rhubarb Add the sugar and flour and mix well, mix in the vanilla. Once the bars have been removed from the oven, pour the rhubarb mixture over the hot crust. Place it back into the oven and bake for an additional 30 to 35 minutes until the rhubarb is tender and the mixture is set.
While the filling is baking take the egg whites and 3/4 cup of sugar and beat with an electric mixer. Once the egg whites form a soft peak add the vanilla and continue to beat until stiff peaks form.
Remove the bars from the oven after they have been baked for the 30 to 45 minutes top with the meringue. Place the bars back into the oven and bake an additional 10 to 15 minutes or until the meringue is a golden brown.
Nutrition information is an estimate and may vary with brands of ingredients used.
- It is best to peel the rhubarb since the outer layer of the rhubarb can be stringy.
- The bars are best when eaten fresh, but they can be stored in an airtight container in the refrigerator for 2 to 3 days.
- I do not recommend freezing these bars.
- Use room temperature egg whites for the meringue.
Calories: 167kcal | Carbohydrates: 27.9g | Protein: 2.2g | Fat: 5.6g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 12mg | Potassium: 104mg | Fiber: 0.7g | Sugar: 19.1g | Calcium: 32mg | Iron: 1mg