1 c. butter
2 c. flour
4 tbsp. sugar
5 c. rhubarb, cut fine
6 egg yolks
2 c. sugar
7 tbsp. flour
1/4 tsp. salt
1 c. cream (Half & Half)

Mix first 3 ingredients until crumbly and put into 9 x 13-inch pan. Bake at 350 degrees for 10 minutes. Mix together rhubarb, egg yolks, sugar, flour, salt and cream. Pour over crust and bake at 350 degrees for 45 minutes, or until custard is set.

MERINGUE:

Beat 6 egg whites stiff; gradually 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 torte and bake at 350 degrees for 15 minutes, or until meringue is lightly brown.