Ingredients

Crust:

• 1 1/2 cups Flour
• 4 Tbsp. Sugar
• 3/4 cup melted Butter

Filling:

• 4 egg yolks
• 1 3/4 cups Sugar
• 3 Tbsp. Flour
• 1/2 cup Whipping Cream or Heavy Cream
• 4 cups diced Rhubarb

Topping:

• 4 egg whites
• 1/4 tsp. Cream of Tarter
• 6 Tbsp. sugar

Directions

Preheat oven to 350 degrees F. Mix all crust ingredients together and press in a 9x13 inch pan and bake for 20 minutes.

Put all filling ingredients in a pan on the stove and heat to a boil then turn down to a low simmer. Cook for 10 minutes, stirring constantly. Place the mixture onto the baked crust (crust can be still hot).

Mix all topping ingredients in a chilled bowl until soft peaks form. Put this on top of the last layer, which will still be hot. Bake all of it for another 20-25 minutes at 325 degrees F until meringue is lightly brown.

Let dessert fully cool before serving. It is good warm also but is a little runny until it is cool. ENJOY!

Source: Received from my sister Diane.

By Dawn from Burlington, WI