Grandma's Rhubarb Torte
3/4 cup butter
1 3/4 cups all-purpose flour, divided
1 tablespoon white sugar
6 eggs, separated
1 cup evaporated milk
2 3/4 cups white sugar
8 cups diced rhubarb
1 teaspoon vanilla extract
To Make Crust:
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
In medium bowl combine butter, 1 1/2 cups flour and 1 tablespoon sugar and blend together with an electric mixer.
Press mixture into bottom of baking dish and bake for 15 minutes, until set.
To Make Filling:
In large mixing bowl combine 6 egg yolks, 4 tablespoons flour, evaporated milk, 2 cups sugar and rhubarb.
Stir together and pour over cooled crust.
Bake for 1 hour, until set.
To Make Meringue:
In large mixing bowl, beat 6 egg whites until foamy.
Beat in sugar and vanilla until stiff peaks form.
Spread meringue over rhubarb and bake 10 to 20 minutes, until golden.