Grandma’S Spring And Summer Torte

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup butter, softened
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1-1/2 cups sugar
• 1/4 cup all-purpose flour
• 4 cups sliced fresh or frozen rhubarb
• 1 cup half-and-half cream or evaporated milk
• 4 egg yolks, lightly beaten
• 2 tablespoons butter, softened
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar

1. For crust, combine flour, sugar and salt in a small bowl. Cut in the butter, egg yolks and vanilla until crumbly. Press mixture into a greased 13-in. x 9-in. baking dish. Combine filling ingredients; pour over crust. Bake at 375u0b0 for 45-50 minutes or until filling is set.
2. Meanwhile, in a bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy. Spread over filling and bake for 10-12 minutes or until meringue is lightly browned.

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Taken from www.tasteofhome.com/recipes/grandma-s-spring-and-summer-torte/ (may not work)