Rhubarb Merinque Torte Ida Ellis

(From Franksville United Methodist Church First Cookbook)

Crust

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.

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.

Merinque

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.