 | | Directions | CRUST:
- Mix all ingredients together until crumbly.
- Pat into the bottom of a 9x13 inch pan.
- Bake at 350 degrees F. for 10 minutes.
FILLING:
- Combine all the filling ingredients together and pour onto the bottom layer.
- Bake at 350 degrees F. for 45 minutes or until done.
MERINGUE:
- Place the egg whites into a chilled glass or metal mixing bowl.
- Beat on medium speed until soft peaks form.
- Once soft peaks form add the salt and then gradually add the sugar while beating.
- Beat until stiff peaks form. Add the cream of tartar and the vanilla; then beat just to mix thoroughly.
- Do not over beat or the meringue will begin to break apart.
- Spread on top of the baked rhubarb and place in the oven; bake until the meringue is lightly browned
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Prep Time: 45 minutes
Cook Time: 1 hour
Servings: 15
|  | | Ingredients | | - | | CRUST: |
| - | | 1 cup butter |
| - | | 2 cups flour |
| - | | 4 tablespoons sugar |
| - | | 1/4 cup pecans - chopped |
| - | | FILLING: |
| - | | 6 cups rhubarb - chopped |
| - | | 6 egg yolks |
| - | | 2 cups sugar |
| - | | 7 tablespoons flour |
| - | | 1/4 teaspoon salt |
| - | | 1 cup cream |
| - | | MERINGUE: |
| - | | 6 egg whites - at room temperature |
| - | | 3/4 cup sugar |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon cream of tartar |
| - | | 1 teaspoon vanilla extract |
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