Rhubarb Torte

Ingredients

• 1 cup all-purpose flour
• 1/2 cup margarine
• 2 tablespoons confectioners’ sugar
• 1 1/2 cups white sugar
• 3 tablespoons all-purpose flour
• 3 egg yolks
• 1/3 cup milk
• 3 1/2 cups chopped rhubarb
• 3 egg whites
• 1/4 cup white sugar

Directions

Preheat oven to 350 degrees F (175 degrees C. )

In a large bowl, combine 1 cup flour, margarine and confectioners' sugar. Mix together until it forms a ball. Press into the bottom and sides of a 9 inch square pan. Bake in the preheated oven for 20 minutes, or until golden brown.

In a saucepan, combine 1 1/2 cup sugar, 3 tablespoons flour, yolks and milk. Stir together, then add chopped rhubarb. Cook, stirring constantly, until thickened. Pour into hot crust.

In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Spread meringue over rhubarb filling, covering completely.

Bake in the preheated oven for 10 to 15 minutes, or until golden brown.