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:

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!!!