INGREDIENTS
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CRUST:
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2 cups all-purpose flour
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3 tablespoons sugar
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1/4 teaspoon salt
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1 cup butter or margarine, softened
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2 egg yolks
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1 teaspoon vanilla extract
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FILLING:
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1 1/2 cups sugar
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1/4 cup all-purpose flour
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4 cups sliced fresh or frozen rhubarb
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1 cup light cream or evaporated milk
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4 egg yolks, lightly beaten
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2 tablespoons butter or margarine, softened
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MERINGUE:
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4 egg whites
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1/4 teaspoon cream of tartar
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1/2 cup sugar
DIRECTIONS
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For crust, combine flour, sugar and salt in a medium bowl. Cut in butter, egg yolks and vanilla until crumbly Press mixture into the bottom of 13-in. x 9-in. x 2-in. baking pan. Combine all filling ingredients and pour over crust. Bake at 375 degrees F for 45-50 minutes or until filling is set. Meanwhile, in a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy. Spread over filling and return to the oven for 10-12 minutes or until meringue is lightly browned.
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