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: 4 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: 4 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!!!
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