Rhubarb Meringue Torte
Pat Plett
ingredients
- Crust:
- 1 cup margarine
- 2 cups flour
- 2 Tablespoons sugar
- Filling:
- 5 cups rhubarb
- 2 cups sugar
- 4 Tablespoons flour
- 2 teaspoons cornstarch
- 1 cup cream (half & half)
- 1/4 teaspoon salt
- 6 egg yolks
- Topping:
- 2 egg whites
- 3/4 cup sugar
directions
- 1
For crust combine flour and sugar; cut in margarine. Pour crumbs into 9x13 baking pan. Press flat and bake at 350° for 10 minutes.
- 2
Mix filling ingredients in the order given and pour over crust. Bake at 350° for 45 minutes.
- 3
Beat 6 egg whites, adding sugar; 2 tablespoons at a time until stiff. Put on top of the rhubarb mixture. Bake another 10 minutes at 350° or until lightly browned. Cool.
Source: Pat Plett
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