Antiquity Rose Tea Room Rhubarb Torte (Excelsior, Mn.)

Crust:
1 c butter (original called for c butter & c margarine..your choice)
2 c flour
2 T sugar

Filling:
5 c diced rhubarb
t salt
6 eggs yolks
1 c cream or half and half
2 c and 3T sugar
1/4 cup flour

Topping:
6 egg whites
c sugar
1 t. vanilla
t salt

Preheat over to 350 degrees 9x13 pan (I always use glass because it is so pretty)

Crust:

Combine butter, margarine flour and sugar. Cut it all together until it resembles coarse crumbs. Gather it together and roll out into pie crust and pat into pan.
Bake 15 min. (cool for a few minutes before adding egg filling)

Filling: increase oven to 375 degrees
Beat egg separated egg yolks with the cream. Mix in sugar and flour. Stir into rhubarb mixture. Pour into baked crust. Bake 45 60 min. (watch .. it may bubble over. I sometimes find I need to gently lay a piece of foil over it if it starts getting too dark towards the end) You want to stick a toothpick in the center and have it come out clean. This means that the custard in the center is set.

Topping:

Beat the separated egg whites in your mixer until stiff peaks form. (takes quite a while). After you have stiff peaks.. beat in c sugar ..1 T at a time. When that is completed .beat vanilla and salt. Speed this fluffy mixture over the custard(I like to make beautiful peaks that look like waves). When you are covering a dish with meringue you want to always be sure to bring or push the egg white mixture to the very edge. Bake for 10 minutes (watch)

Makes 12 large servings