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    Rhubarb Meringue Dessert

    Crust:
    2 c. flour
    2 TBS. sugar
    1/2 c. butter, softened

    Mix together until crumbly. Press in bottom of 9x13 pan. Bake at 350° for 10 minutes.

    Filling:
    5 c. rhubarb, cut up
    6 egg yolks (save whites)
    2 c. sugar
    1/4 tsp. salt
    1 c. evaporated milk
    6 TBS. flour

    Spread rhubarb over baked crust. Beat remaining ingredients together and pour over rhubarb. Bake another 40 minutes.

    Meringue:
    6 egg whites
    3/4 c. sugar
    1/4 tsp. cream of tartar

    Beat egg whites and gradually add sugar and cream of tartar. Beat to a stiff meringue. Spread over top of baked rhubarb. Return to oven and bake 10 minutes or until meringue is lightly browned. When cool, cut in squares to serve.


 

 

 

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