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Rhurbarb Squares

Make Rhurbarb Squares at home with Flour, Butter, Sugar, and Breadcrumbs. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 10.58 oz
• 4.41 oz
• 3.53 oz
• 10.58 oz
• 3 tbsp
• 4.41 oz

Method (preview)

1. 1

   Sieve the flour into a large, flat bottomed bowl.

2. 2

   Add the sugar and mix well.

3. 3

   Cut the butter in with a pastry cutter.

4. 4

   Separate 4 eggs; set the whites aside.

5. 5

   Add the four yolks plus one whole egg to the flour and butter mixture; add the vanilla.

6. 6

   Knead briefly (it will be very dry and crumbly -- that's okay).

7. 7

   Place the dough in the refrigerator for 30 minutes to rest.

8. 8

   Poke holes all over the crust with a fork and bake in a preheated 390F oven for 15-20 minutes.

9. 9

   Mix the 10.

10. 10

    Spread the breadcrumbs over the pre-baked crust.

11. 11

    Spread the rhubarb evenly over the crust, along with the sugar/juices.

12. 12

    Bake for 20 minutes at 390F until the rhubarb is soft.

13. 13

    Beat the egg whites until they are stiff.

14. 14

    Slowly add 4.

15. 15

    41 ounces of sugar and continue to beat until it's thick and creamy.

16. 16

    Fold the ground almonds into the egg whites.

17. 17

    Distribute the egg white mixture over the baked and still hot rhubarb cake and bake at 480F 10 minutes until the meringue is lightly browned.