1 cup flour
1/2 cup butter
2 Tbsp sugar
pinch of salt
1 1/4 cup white sugar
3 Tbsp flour
1/3 cup cream or evaporated milk
3 cups of chopped rhubarb
3 egg yolks
3 egg whites
6 Tbsp white sugar
1/4 tsp cream of tartar
Cut the butter into the flour, sugar and salt.
Pat into a 9X9 inch pan.
Bake at 350 degrees for 25 minutes. Work on the filling while the crust bakes.
Combine the white sugar, flour, cream, chopped rhubarb and egg yolks.
Cook on a low heat (it burns easily- be careful).
Once it has thickened, pour onto the crust.
Beat egg whites until thick, slowly adding the 6 Tbsp sugar and the cream of tartar.
Spread on top of the filling.
Bake at 400 degrees until nicely browned.
Pairs Well With
Grandma Annie Pettersen loved to make this dessert for company.