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Rainbow Squares: A Symphony of Sweetness and Sunshine

My mother-in-law, a woman whose kitchen was always filled with the comforting aromas of baking, shared this recipe with me years ago. At first glance, it seemed straightforward, a simple bar cookie. But with each bite, I understood its magic – a delightful blend of textures and a surprising burst of fruity flavor, all nestled within a tender, buttery base and crowned with a cloud of meringue and toasted coconut. It quickly became a family favorite, a go-to for celebrations and simple afternoon treats alike, always evoking smiles and requests for “just one more.”

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yields: 36 squares
Servings: Unspecified (yields 36 squares)
Dietary Type: Contains Dairy and Eggs

Ingredients

This recipe calls for a delightful layering of components, each contributing to the final symphony of flavors and textures.

For the Base:

2 cups flour
1 cup butter, softened
2 tablespoons sugar

For the Filling:

3/4 cup cherries, finely cut (fresh or frozen and thawed)
1 cup crushed pineapple, well-drained
1/2 cup white sugar
2 tablespoons cornstarch, mixed with 1/4 cup cold water
1 1/4 teaspoons almond flavoring OR 1 1/4 teaspoons lemon flavoring (or a combination)

For the Topping:

2 egg whites, beaten to soft peaks
1 tablespoon cold water
1/2 teaspoon baking powder
1 tablespoon cornstarch
1/2 cup sugar

For the Top Layer:

1 1/2 cups coconut

Equipment Needed

To bring these Rainbow Squares to life, you’ll need a few essential kitchen tools:

A 9-inch square baking pan
Mixing bowls (various sizes)
Measuring cups and spoons
A whisk or electric mixer
A spatula
An oven
A wire cooling rack

Instructions

Crafting these Rainbow Squares is a layered process, much like the dessert itself. Follow these steps carefully for a delightful outcome.

Prepare the Base: In a medium mixing bowl, combine the flour, softened butter, and sugar. Mix until the ingredients are well combined and form a crumbly dough.
Press the Base: Take this mixture and press it firmly and evenly into the bottom of a greased 9-inch square pan. Ensure it covers the entire base.
Bake the Base: Place the pan into a preheated oven set at 350°F (175°C). Bake for 15 minutes. This initial bake will set the crust and provide a sturdy foundation for the layers to come.
Prepare the Filling: While the base is baking, begin preparing the luscious filling. In a saucepan, combine the finely cut cherries, well-drained crushed pineapple, and 1/2 cup white sugar.
Thicken the Filling: In a small bowl, whisk together the 2 tablespoons of cornstarch with 1/4 cup of cold water until smooth. Pour this slurry into the saucepan with the fruit and sugar mixture. Cook over medium heat, stirring constantly, until the filling thickens to a glossy, jam-like consistency. This usually takes about 5-7 minutes.
Add Flavoring: Remove the filling from the heat and stir in the 1 1/4 teaspoons of almond flavoring or 1 1/4 teaspoons of lemon flavoring, or a combination of both, to your preference.
Assemble the Filling Layer: Once the base has finished its initial 15-minute bake, carefully remove it from the oven. Spread the thickened fruit filling evenly over the baked base, ensuring it reaches all the edges.
Prepare the Topping: In a clean mixing bowl, combine the 2 beaten egg whites, 1 tablespoon of cold water, 1/2 teaspoon of baking powder, 1 tablespoon of cornstarch, and 1/2 cup of sugar. Beat these ingredients together until the mixture is thick. An electric mixer will achieve this more easily and quickly, but a whisk can also be used with persistent effort.
Add the Topping: Gently spread this thick meringue-like topping evenly over the fruit filling. It should create a fluffy, cloud-like layer.
Add the Coconut: Sprinkle the 1 1/2 cups of coconut evenly over the topping. This will toast to a beautiful golden brown during the final bake, adding a delightful texture and aroma.
Final Bake: Return the pan to the 350°F (175°C) oven. Bake for an additional 15 minutes, or until the coconut is golden brown and the meringue topping is set. Keep a close eye on it as coconut can brown quickly.
Cool Completely: Once baked, remove the pan from the oven and place it on a wire cooling rack. It is crucial to cool the squares completely in the pan before attempting to cut them. This allows the layers to set properly and prevents them from falling apart.
Cut into Squares: Once fully cooled, use a sharp knife to cut the cooled dessert into squares. A ruler can be helpful for achieving uniform pieces.

Expert Tips & Tricks

To elevate your Rainbow Squares from good to truly exceptional, consider these professional insights:

Butter’s Role: Ensure your butter for the base is truly softened, not melted. This creates the ideal crumbly texture for pressing. If it’s too cold, it won’t incorporate well; if it’s too warm, it can make the base greasy.
Pineapple Drainage: Don’t underestimate the importance of draining the crushed pineapple thoroughly. Excess moisture can lead to a gummy filling and a soggy base. Squeeze out as much liquid as possible using your hands or by pressing it in a sieve.
Flavor Fusion: Feel free to experiment with the fruit flavoring. While almond and lemon are classic, a touch of vanilla extract or even a hint of orange zest can add intriguing layers of flavor.
Meringue Stability: If you’re making the topping by hand, ensure your egg whites are free of any yolk. Even a tiny speck can prevent them from whipping up properly. Beating the topping until it is truly “thick” is key to it holding its shape and not weeping.
Coconut Toasting: Keep a watchful eye on the coconut during the final bake. Ovens can vary, and it can go from perfectly golden to burnt in a matter of minutes. If you notice one side browning faster, you can carefully rotate the pan halfway through the final bake.
Cooling is Key: I cannot stress enough the importance of complete cooling. Trying to cut warm bars is a recipe for crumbly disappointment. Patience here will be rewarded with clean cuts and distinct layers.

Serving & Storage Suggestions

Rainbow Squares are best served at room temperature, allowing their complex flavors and textures to shine. They are delightful on their own, but can be beautifully complemented by a dollop of whipped cream or a light dusting of powdered sugar.

For storage, these bars are quite forgiving. They can be kept in an airtight container at room temperature for up to 3 days. If you need to store them for longer, refrigerate them in an airtight container for up to a week. They also freeze remarkably well; wrap individual squares tightly in plastic wrap and then place them in a freezer-safe bag or container for up to 2-3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Nutritional Information

Here is an estimated breakdown of the nutritional content per serving of Rainbow Squares:

Nutrient	Amount per Serving	% Daily Value
Calories	126.3 kcal	–
Calories from Fat	–	53%
Total Fat	7.5 g	11%
Saturated Fat	5.3 g	26%
Cholesterol	13.6 mg	4%
Sodium	46 mg	1%
Total Carbohydrate	14.2 g	4%
Dietary Fiber	0.9 g	3%
Sugars	7.9 g	31%
Protein	1.3 g	2%

Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

While the classic recipe is wonderfully balanced, there’s always room for a personal touch!

Fruity Twists: Experiment with other finely cut fruits in the filling. Fresh berries like raspberries or blueberries, or even finely diced peaches or apricots, can offer delightful variations. Just ensure they are well-drained if using canned or frozen.
Citrus Zing: Instead of almond or lemon flavoring, try a splash of orange extract or lime zest for a brighter, more tropical note.
Nutty Crunch: For an added layer of flavor and texture, consider adding 1/2 cup of chopped nuts (such as walnuts, pecans, or almonds) to the filling or to the coconut topping.
Spice it Up: A pinch of cinnamon or nutmeg in the base or filling can add a comforting warmth, especially during cooler months.
Gluten-Free Option: While this recipe contains gluten from the flour, a gluten-free all-purpose flour blend could be substituted for the base, though the texture might vary slightly.

FAQs

Q: Can I make the base ahead of time?
A: Yes, the baked base can be prepared a day in advance and stored at room temperature, lightly covered. Add the filling and topping when you’re ready to bake.

Q: My meringue topping looks a bit sad after baking. What went wrong?
A: This can happen if the meringue wasn’t beaten to sufficient thickness or if the oven temperature was too low. Ensure you beat the topping mixture until it’s very thick, and bake at the specified 350°F.

Q: How can I get really clean cuts for my squares?
A: Ensure the bars are completely cool before cutting. Using a sharp, thin-bladed knife and wiping the blade clean between each cut can also help achieve neater slices.

Q: Is it essential to use both cornstarch and baking powder in the topping?
A: The cornstarch helps to thicken and stabilize the topping, while the baking powder contributes to its lightness and airy texture. Both play a role in achieving the desired consistency.

Q: Can I use a different kind of sugar?
A: For the base, granulated sugar is ideal. For the filling and topping, white granulated sugar is recommended for its neutral flavor and dissolving properties.

Final Thoughts

Rainbow Squares are more than just a dessert; they are a testament to how simple ingredients can come together to create something truly special. They offer a delightful interplay of textures – the tender, yielding base, the sweet and slightly tart fruit filling, the ethereal meringue, and the satisfying crunch of toasted coconut. Whether you’re looking for a bake sale showstopper, a comforting treat for family, or simply a moment of sunshine in your day, these squares are sure to deliver. I encourage you to give them a try, savor each layer, and perhaps, like me, find yourself creating new memories with every delicious bite. Happy baking!