CRUST:

2 c. flour
1 c. shortening (part butter)
2 tbsp. sugar

Crumble and pat in bottom of large 13x15 inch pan. Bake at 350 degrees for 10 minutes.

FILLING:

5 c. rhubarb, cut fine
2 c. sugar
1/4 tsp. salt
6 egg yolks (use 7 if small)
1 c. evaporated milk or cream
4 tbsp. flour (if frozen rhubarb is used, use 5 tbsp.)

Mix together and put on torte crust. Bake for 45 minutes at 350 degrees or until thick and set.

MERINGUE:

Beat 6 egg whites to soft peaks. Then slowly add 1 cup sugar and pinch of salt. Beat until stiff peaks. Add 1 teaspoon vanilla. Put on top of cooled torte and bake until browned at 325 degrees.