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Rhubarb Torte

Three layers of pure delight.
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Ingredients
  

For the Crust:

  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 cup butter

For the Filling:

  • 6 egg yolks beaten
  • 2 cups granulated sugar
  • 4 tbsp all-purpose flour
  • ½ tsp salt
  • 1 cup cream
  • 5 cups rhubarb chopped

For the Meringue Topping:

  • 6 egg whites
  • ½ cup granulated sugar
  • 1½ tsp vanilla

Instructions
 

For the Crust:

  • Use your fingers to mix together the flour, sugar, and butter. Press into a 9x13-inch pan. Bake for 10 minutes at 350° F.

For the Filling:

  • Mix together the egg yolks, sugar, flour, salt, cream, and rhubarb. Pour over prebaked crust and bake for 45-55 minutes at 350° F.

For the Meringue Topping:

  • Beat 6 egg whites. Slowly add ½ cup sugar; continue beating. Add vanilla. Beat until stiff peaks form. Spread over filling. Brown in 350° F oven for 10-15 minutes. Cool completely before storing in refrigerator. Best eaten cold.