1 c. butter
2 c. flour
4 tbsp. sugar
5 c. rhubarb
6 egg yolks (save whites)
2 c. sugar
7 tbsp. flour
1/4 tsp. salt
1 c. whole milk or cream

Mix first 3 ingredients until crumbly. Pat into a 9x13 pan and bake at 350 oven for 10 minutes.

Mix rhubarb, egg yolks, sugar, flour, salt and milk. Pour over baked crust and put back into oven and bake 45 minutes longer or until knife inserted into middle comes out clean.

Beat 6 egg whites until stiff, slowly add 3/4 cup sugar, 1/4 teaspoon salt, 1/4 teaspoon cream of tartar and 1 teaspoon vanilla. Continue beating until stiff. Spread over the torte and return to oven for 15 minutes more or until meringue is golden brown. Now enjoy it. This is a very good recipe which came from a German community in Wisconsin.