Rhubarb Meringue Dessert

• 1 12 cups flour
• 3 tablespoons sugar
• 34 cup cold butter
• 2 14 cups sugar
• 4 egg yolks, beaten
• 23 cup whipping cream (unwhipped) or 23 cup 2% evaporated milk
• 3 tablespoons flour
• 14 teaspoon nutmeg (can use more)
• 4 12 cups chopped fresh rhubarb
• 4 egg whites
• 14 cup sugar (or to taste)

1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking pan.
3. For the crust: combine all crust ingredients in a processor until crumbly.
4. Press the mixture into bottom of prepared baking pan.
5. Bake for 20 minutes.
6. While the crust is baking, prepare the filling.
7. To make filling: combine all filling ingredients in the microwave (removing and stirring occasionally) until thickened, (this can also be prepared in a heavy-bottomed saucepan, but watch closely as it will scorch very easily!
8. ).
9. Pour the hot filling over the baked crust.
10. To make the meringue: beat egg whites with sugar until thick and glossy.
11. Spread over the cooked rhurbarb filling.
12. Bake for about 10-12 minutes or until golden brown.
13. Refrigerate any leftovers.

flour, sugar, cold butter, sugar, egg yolks, whipping cream, flour, nutmeg, fresh rhubarb, egg whites, sugar

Taken from www.food.com/recipe/rhubarb-meringue-dessert-130070 (may not work)