Rhubarb Torte

ingredients

For the crust:
1 cup flour
2 Tbsp. sugar
1/2 cup butter

Mix together and press into a 9 x 9 inch baking pan. Bake for 20 minutes in a 325° oven.

For the filling:
3 egg yolks (save the whites for the meringue topping that follows!)
1 cup sugar
3 Tbsp. flour
1/3 cup heavy cream
2-1/2 cups rhubarb, chopped

Place filling over crust and bake in a 325° oven for 40 minutes or until set.

For the meringue:
3 egg whites
6 Tbsp. sugar

method

Beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form. Spread over torte, spreading right to the edges. Bake for 15 minutes in a 350° oven or until golden.