CRUST:

2 c. flour
4 tbsp. sugar
1 c. butter

FILLING:

5 c. cut up rhubarb
2/3 c. cream or canned milk
2 1/2 c. sugar
6 egg yolks, beaten
7 tbsp. flour

MERINGUE:

6 egg whites
Pinch of cream of tartar
6 tbsp. sugar
1 tsp. vanilla

Mix crust ingredients and press into 9 x 13 inch pan. Bake at 350 degrees for 20 to 25 minutes.

Filling: Cut rhubarb very small, not over 1/2 inch. Mix rhubarb, cream, sugar, egg yolks, and flour in double boiler, stirring occasionally until rhubarb is tender. Pour over crust.

Meringue: Beat egg whites until froth, then add sugar and vanilla. Put on top of torte and brown. Serve cold.