Grandma'S Rhubarb Torte

• CRUST
• 3/4 cup butter
• 1 3/4 cups all-purpose flour, divided
• 1 tablespoon white sugar
• FILLING
• 6 eggs, separated
• 1 cup evaporated milk
• 2 3/4 cups white sugar
• 8 cups rhubarb, diced
• MERINGUE
• 6 egg whites
• 1 teaspoon vanilla extract

1. To Make Crust:
2. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
3. Lightly grease a 9x13 inch baking dish.
4. In medium bowl combine butter, 1-1/2 cups of the flour and 1 tablespoon white sugar. Blend together with an electric mixer.
5. Press mixture into bottom of baking dish and bake for 15 minutes, until set.
6. To Make Filling:
7. In large mixing bowl combine 6 egg yolks, 4 tablespoons flour, evaporated milk, 2 cups sugar and rhubarb.
8. Stir together and pour over cooled crust.
9. Bake for 1 hour, until set.
10. To Make Meringue:
11. In large mixing bowl, beat 6 egg whites until foamy.
12. Beat in sugar and vanilla until stiff peaks form.
13. Spread meringue over rhubarb and bake 10 to 20 minutes, until golden.

butter, allpurpose flour, white sugar, filling, eggs, milk, white sugar, rhubarb, meringue, egg whites, vanilla

Taken from www.food.com/recipe/grandmas-rhubarb-torte-480272 (may not work)