Spring Rhubarb Torte

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 cup cold butter
• 6 egg yolks
• 2 cups sugar
• 1/4 cup all-purpose flour
• 1/8 teaspoon salt
• 5 cups finely chopped fresh or frozen rhubarb
• 1 cup half-and-half cream
• 6 egg whites, room temperature
• 1/8 teaspoon cream of tartar
• 3/4 cup sugar

1. Combine flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking dish. Bake at 350u0b0 for 10-15 minutes or until lightly browned. Cool on a wire rack.
2. In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in rhubarb and cream; pour over crust.
3. Bake for 50-60 minutes or until a knife inserted in the center comes out clean. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form. Immediately spread over hot filling, sealing edges.
4. Bake for 15 minutes or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers.

flour, sugar, cold butter, egg yolks, sugar, allpurpose, salt, frozen rhubarb, cream, egg whites, cream of tartar, sugar

Taken from www.tasteofhome.com/recipes/spring-rhubarb-torte/ (may not work)