1 c. plus 2 tbsp. flour
1 1/4 c. plus 2 tbsp. sugar
1/2 c. butter
Pinch of salt
1/3 c. cream
2 or 3 egg yolks
2 1/2 c. rhubarb, cut up
1 tbsp. lemon juice
Blend 1 cup flour, 2 tablespoons sugar, butter and salt together. Pat into an 8x8 inch pan. Bake at 325 degrees for 25 minutes.
Mix remaining ingredients together. Spread over first mixture. Cover with aluminum foil while baking. Bake for 40 minutes or longer at 350 degrees.
MERINGUE: Beat egg whites with cream of tartar; gradually add sugar. Fold in vanilla. Spread over torte. Bake at 400 degrees for 8 minutes or until brown. May be topped with whipped cream, if desired. Yield: 8 servings.
