Best served with vanilla ice-cream and sips of CDA Cellers Syrah Portmore
cups sugar, divided
cup whipping cream
cup cut-up rhubarb
cups sifted flour
Combine butter, flour,and sugar;mixture until crumbly. Press in bottom of 9 X 13 inch pan. Bake at 350 deg. for 10 minutes. Set aside Combine 2 cups sugar, flour and salt; gradually stir in cream. Beat egg yolks until very light. Blend into sugar mixture. Add rhubarb. Spoon over warm shortbread crust. Bake at 350 deg. for 60 minutes. Beat egg whites until they form soft peaks. Add remaining 3/4 cup sugar, gradually beating until stiff and sugar is dissolved. Stir in vanilla, Spread over rhubarb layer, starting at edges and working toward center. Carefully seal meringue to outer edges of pan. Continue baking for 15 minutes or until golden. Serves 16 - 18 with ice-cream.