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Grandma's Rhubarb Torte


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Ingredients You'll Need

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


Directions

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.


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