1 c. cake flour
1/2 c. butter
5 tbsp. powdered sugar
2 egg whites, beat until frothy
1 1/2 c. sugar
3/4 tsp. baking powder
1/2 tsp. vanilla
Pinch of salt
2 c. raw rhubarb

Mix first 3 ingredients as for pie crust. Press into bottom of a 9 x 13 cake pan. Bake 10-15 minutes at 350 degrees.

While crust is baking; mix beaten egg whites with sugar and baking powder, vanilla, and salt. Cover baked crust with raw rhubarb. Then spread egg white mixture over rhubarb. bake 40-45 minutes at 325 degrees.