Rhubarb Shortcake

Submitted by Patti Wilson

 

Bottom
1 cup butter 
2 TBSP sugar 
2 cups flour 
Mix with fork and put in glass 9x13 pan.  Bake 10 minutes at 350º. 

Filling
egg yolks 
2 cups sugar 
1 cup 1/2 and 1/2 (or Carnation Milk) 
4 TBSP flour 
1/4 tsp salt 
Mix and whip until foamy. 
Fold in 6 cups chopped rhubarb. 
Pour this mixture onto crust.  Bake 45 minutes at 350º.  DO NOT OVERBAKE

Topping
egg whites 
3 TBSP sugar 
1/2 tsp cream of tarter
Whip until stiff peaks form.  Spread over hot rhubarb mixture. 

 

Bake until peaks are golden brown.

 

ENJOY!!!