In a bowl, combine the flour and sugar, cut in butter until crumbly, press into greased 13x19.
Bake at 350 for 20 min. Cool while preparing filling.
In a bowl combine sugar, flour, and salt. Stir in egg yolks and cream. Add rhubarb pour over crust. Bake for 50-60 minutes or until set.
Beat in sugar a tablespoon at a time until cream of tartar on medium speed until soft peaks form, gradually beat in sugar a tablespoon at a time until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake 12-15 min until golden brown.
Refrigerate for 1-2 hours before serving. Refrigerate leftovers
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In a bowl, combine the flour and sugar, cut in butter until crumbly, press into greased 13x19.
Bake at 350 for 20 min. Cool while preparing filling.
In a bowl combine sugar, flour, and salt. Stir in egg yolks and cream. Add rhubarb pour over crust. Bake for 50-60 minutes or until set.
Beat in sugar a tablespoon at a time until cream of tartar on medium speed until soft peaks form, gradually beat in sugar a tablespoon at a time until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake 12-15 min until golden brown.
Refrigerate for 1-2 hours before serving. Refrigerate leftovers
Filling
Meringue
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