Crust: Blend together w/pastry blender and press into a 9 X 13 inch pan. Bake 20 minutes in 325 degree oven. 1 c. flour 2 T. powdered sugar 1/2 c. butter Filling: Cook until thickened and rhubarb is soft. Pour over baked crust. 3 c. sugar 6 egg yolks (beaten until thick 6 c. rhubarb 2/3 c. half & half (or Carnation evaporated milk) 4 T. flour
Topping: Put over top of cooked filling and bake @ 400 degrees until meringue is golden brown (approximately 10 minutes) 3 egg whites beaten until they peak Add: 1/2 c. sugar 1 T. cornstarch
If there is any left, store in refrigerator.
Late this afternoon my neighbor, Barb, brought two pieces of this dessert to me! It was still warm - right out of the oven! Barb is a retired home economics teacher. She has a vast flower garden that she keeps in tip-top shape. She and her husband, Bob, are great neighbors. Here she is with one of her exotic plants - a Voodoo Plant.