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Prep Time: 25 Minutes Cook Time: 52 Minutes |
Ready In: 77 Minutes Servings: 15 |
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Ingredients:
1/2 cup margarine |
1 cup flour |
1 tablespoon sugar |
6 egg yolks |
2 cups sugar |
1 cup cream |
1/4 cup flour |
1/4 teaspoon salt |
2 cups finely chopped rhubarb |
6 egg whites |
3/4 cup sugar |
1/8 teaspoon cream of tartar |
1/4 teaspoon salt |
1 teaspoon vanilla |
1 -2 drop green food coloring or 1 -2 drop red food coloring (optional) |
Directions:
1. Make crust by cutting ingredients together like pie crust.
2. Pat into well greased 9 x l2 cake pan.
3. Bake for 10 minutes at 350 degrees.
4. Remove from oven to cool.
5. Beat egg yolks until light colored.
6. Mix dry ingredients.
7. Combine with cream and egg yolks.
8. Add rhubarb.
9. Put in pie crust.
10. Bake at 350 degrees for 30 minutes or until set as custard.
11. Remove from oven to cool while preparing meringue.
12. MERINGUE: Add cream of tartar to egg white, and beat until soft peaks.
13. Add sugar gradually and beat until stiff peaks.
14. Blend in vanilla and food coloring.
15. Spread completely over slightly cooled filling.
16. Bake at 350'for 10 to 12 minutes, until very lightly browned.
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