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Ingredients
- CRUST:
- 1 cup flour
- 2 tablespoons sugar
- 1/2 cup butter
- 1/3 cup nuts (optional)
- FILLING:
- 2-1/4 cups rhubarb
- 1-1/4 cup granulated sugar
- 3 egg yolks
- 2 tablespoons flour
- 1/3 cup milk
- Grated rind of orange
- MERINGUE:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
Preparation
Step 1
Mix and pat crust in bottom of an 8 x 8” pan. Bake for 15 minutes in a 325 degree oven.
Mix together fillings ingredients and put in a pan on stove top and bring to a boil for a few minutes. Then spread on top of baked crust. Bake for 40 minutes in a 350 degree oven. Cool some and top with meringue.
For meringe, beat egg whites and cream of tartar until frothy. Gradually add in sugar, beating continuously until stiff peaks form. DO NOT UNDERBEAT. Spread meringue over hot filling, sealing to edge of crust.
Bake in 400 degree oven for 8 to 10 minutes, until lightly browned.