Grandma's Rhubarb Torte recipe

1 servings

3/4 cup butter

1 3/4 cups all-purpose flour, divided

1 tablespoon white sugar

6 eggs, separated

1 cup evaporated milk

2 3/4 cups white sugar

8 cups diced rhubarb

1 teaspoon vanilla extract

To Make Crust: Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.

In medium bowl combine butter, 1 1/2 cups flour and 1 tablespoon sugar and blend together with an electric mixer.

Press mixture into bottom of baking dish and bake for 15 minutes, until set.

To Make Filling: In large mixing bowl combine 6 egg yolks, 4 tablespoons flour, evaporated milk, 2 cups sugar and rhubarb.

Stir together and pour over cooled crust.

Bake for 1 hour, until set.

To Make Meringue: In large mixing bowl, beat 6 egg whites until foamy.

Beat in sugar and vanilla until stiff peaks form.

Spread meringue over rhubarb and bake 10 to 20 minutes, until golden.