Rhubarb Cream Delight
- 1 1/2 cups flour
- 3 Tbsp. sugar
- 3/4 cups butter
Mix together and pat into 9x13 inch cake pan. Bake at 350 degrees F for 20 minutes.
- 2 cups sugar
- 2/3 cup evaporated milk
- 4 cups chopped rhubarb
- 3 Tbsp. flour
- 4 egg yolks, beaten (set aside whites)
Combine all filling ingredients and boil until thick. Pour hot filling onto crust. Top with meringue.
- 4 egg whites, beaten
- 1/4 cup sugar
- pinch of salt
- 1/4 tsp. cream of tartar
Return to oven and brown meringue.
By Robin from Washington, IA
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