Ingredients
2 cups all-purpose flour2 tablespoons sugar1 cup cold butter, cubedFILLING:2 cups sugar1/3 cup all-purpose flour1 teaspoon salt6 egg yolks, lightly beaten1 cup heavy whipping cream5 cups sliced fresh or frozen rhubarbMERINGUE:6 egg whites1/2 teaspoon cream of tartar3/4 cup sugar1 teaspoon vanilla extract
Preparation
In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack.
In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set.
In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers.
