Rhubarb Bars

• 1 c. (2 sticks) butter, softened
• 1 c. brown sugar, packed
• 1 tsp. vanilla
• 2 c. plus 6 tbsp. flour, divided
• 5 eggs, separated
• 2 c. granulated sugar
• 1/2 tsp. salt
• 1 c. heavy cream
• 5 c. chopped rhubarb (about 1/2-in. pieces)
• 3/4 c. sugar
• Directions
• Nutrition information per bar:
• Caloriest50tatt5 gtodiumt50 mg
• Carbohydratest1 gtaturated fatt gtalciumt8 mg
• Proteint gtholesterolt4 mgtietary fibert g
• Diabetic exchanges per serving: 1 bread/starch, 21/2other carb, 3 fat.

1. Note: For easier cutting, make sure the bars are at room temperature or slightly warm .
2. Preheat the oven to 350 degrees. In a medium bowl, cream together the butter, brown sugar and vanilla then work in the 2 cups flour. Pat into a 9- by 13-inch pan. Bake until just firm, about 10 minutes.
3. Beat the egg yolks, granulated sugar, the remaining 6 tablespoons flour, salt and cream and stir in the rhubarb. Pour over the crust. Bake another 50 minutes.
4. Beat the egg whites until soft peaks form, then slowly add the 3/4 cup sugar until the egg whites form stiff peaks. Spread this over the top of the custard and bake until brown, about 15 minutes. Allow to cool a little before cutting.

butter, brown sugar, vanilla, flour, eggs, granulated sugar, salt, heavy cream, rhubarb, sugar, directions, information, exchanges

Taken from www.epicurious.com/recipes/member/views/rhubarb-bars-1270112 (may not work)