Rhubarb Meringue

• FOR THE CRUST:
• 3/4 cups Butter, Softened
• 1-1/2 cup Flour
• 2 Tablespoons Sugar
• FOR THE FILLING:
• 5 cups Chopped Fresh Rhubarb, Or Frozen Chopped Rhubarb, Thawed
• 1-1/2 cup Sugar
• 5 whole Egg Yolks (use The Whites For Meringue Topping)
• 1/2 cups Cream
• 3 Tablespoons Flour
• 2 teaspoons Cornstarch
• 1/4 teaspoons Salt
• FOR THE MERINGUE TOPPING:
• 5 whole Egg Whites
• 1 teaspoon Vanilla
• 1/2 cups Sugar

1. Preheat oven to 325u0b0F. Mix together the crust ingredients and pat into a greased 9x13 pan. Bake 8 minutes.
2. Stir together the filling ingredients until well mixed. Pour onto crust and bake for 35-40 minutes.
3. For the meringue, place the egg whites in a mixing bowl. Add the vanilla. Beat the egg whites, adding the sugar 2 tablespoons at a time. Whip until the egg whites are stiff. Spread on top of filling and bake an additional 10 minutes or until lightly browned.
4. Cool slightly and serve. Leftovers don't store well.

butter, flour, sugar, filling, fresh rhubarb, sugar, egg yolks, cream, flour, cornstarch, ubc, egg whites, vanilla, sugar

Taken from tastykitchen.com/recipes/desserts/rhubarb-meringue/ (may not work)