Rhubarb Meringue Dessert

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 cup cold butter, cubed
• 2 cups sugar
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 6 egg yolks, lightly beaten
• 1 cup heavy whipping cream
• 5 cups sliced fresh or frozen rhubarb
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 3/4 cup sugar
• 1 teaspoon vanilla extract

1. In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350u0b0 for 20 minutes. Cool on a wire rack.
2. In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350u0b0 for 50-60 minutes or until set.
3. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers.

flour, sugar, cold butter, sugar, flour, salt, egg yolks, heavy whipping cream, frozen rhubarb, egg whites, cream of tartar, sugar, vanilla

Taken from www.tasteofhome.com/recipes/rhubarb-meringue-dessert/ (may not work)