Rhubarb Merinque Torte Ida Ellis
(From Franksville United Methodist Church First Cookbook)
2 cups flour ¼ tsp. salt
3 tsp. Powdered sugar 1 cup margarine (butter)
Mix the crust ingredients together like a pie crust. Press into 11 x 15” pan and bake for 15 minutes at 350 degrees. Meanwhile, make custard.
1 ½ cups sugar 6 egg yolks
3 Tbsp. flour 4 cup fresh rhubarb finely chopped
1 ½ cups milk
Beat egg yolks and add other ingredient. Cook, stirring constantly, bring to boil and boil for 2 minutes.
6 egg whites 1 ½ cup sugar (add gradually)
¼ tsp. cream of tartar
Beat until stiff peaks form. Top custard with merinque. Make sure meringue covers edges of pan. Bake at 350 degrees for 25-30 minutes until merinque is light brown.