This is another old recipe..it's from my 1971 4H cookbook and who knows how long it was around before that. I used to make it a lot in the spring when the rhubarb was perfect and abundant, in fact I doubled it for a 9 x 13 pan because it would get gobbled up quickly..you just can't help eating it..it kind of melts in your mouth. I love the shortbread type buttery crust and the pudding center. so good. Tomorrow I am having my mom over with a couple of my siblings for a potluck luncheon for her and decided to make it. I just made the original size because I know for a fact I'd be endlessly eating it into oblivion if I made the large size. If you have rhubarb or can get a hold of some this is a great recipe. Looks special, but really isn't that hard, I am not the best at meringue, but most of the time it's good enough.
RHUBARB MERINGUE TORTE:
1 cup flour
1/2 cup butter
1/2 teaspoon salt
2 Tablespoons granulated sugar
Mix together like a pie crust (I use a pastry blender so it's well combined) and press into the bottom of an 8 x 8 square baking pan. Bake at 325 degrees for 20-25 minutes until slightly browned. set aside to cool.
in a medium sized kettle combine:
3 cups of rhubarb, peeled and cut up finely.
pinch of salt
2 Tablespoons flour
1/2 cup half and half
3 egg yolks from large eggs (save the whites for the meringue in a mixing bowl)
1-1/2 cups sugar
Cook on medium heat, stirring all the while so the bottom doesn't scorch, until thick and creamy.
Let cool slightly and then pour it evenly over the cooled crust.
Beat the 3 egg whites until soft peaks form. add a pinch of cream of tarter and 3 Tablespoons of powdered sugar, one at a time, until stiff peaks form. spoon on to pudding layer evenly and bake at 300 degrees until light brown. KEEP your eyes on it..it can turn quickly and burn once it starts browning. I think mine took about 20 minutes, but that's different on every oven.
Cool at room temperature and then refrigerate when completely cooled.