Ingredients
Instructions
- BASE, mix together the flour, margarine and sugar, press into a greased 9 x 13 pan.
- Bake at 350 for 10 minutes.
- RHUBARB LAYER, pour boiling water over rhubarb, let stand for 10 minutes and drain.
- Spread drained rhubarb over baked crust.
- FILLING, beat egg yolks, sugar and salt.
- Add the cream/milk slowly and then the flour.
- Pour over rhubarb and bake another 40 minutes at 350.
- TOPPING, beat egg whites and cream of tartar until stiff.
- Gradually add sugar making a stiff meringue.
- Spread over top and bake at 350 10 minutes or until a golden brown.
- NOTE: you may sprinkle the topping with coconut before baking, the coconut seems to keep the egg whites from 'weeping'.