Rhubarb Torte CRUST: Mix together.
2 c. flour
2 T. sugar
1 c. butter
Press into a 9x13-inch pan. Bake 10 minutes at 350 degrees.
FILLING: Mix together.
6 egg yolks, beaten
2 c. sugar
4 T. flour
½ tsp. salt
1 c. cream
5 c. rhubarb
Pour over crust and bake 45-55 minutes at 350 degrees.
Meringue: Beat 6 egg whites. Add ½ cup sugar gradually, and 1-1/2 tsp. vanilla. Spread over filling. Brown in a 350 degree oven for 10-15 minutes.
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