Spring Rhubarb Torte by tasteofhome
2 cups flour
1 cup butter
6 egg yolks
2 cups sugar
1/4 cup flour
5 cups chopped rhubarb
1 cup half-and-half creamer
6 egg whites
1/8tsp cream of tartar
3/4 cup sugar
Preheat oven to 350°.
"Combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish."
"Bake 10-15 minutes or until lightly browned. Cool on a wire rack."
"In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in rhubarb and cream."
Pour mixture over crust.
"Bake for 50-60 minutes or until a knife inserted near the center comes out clean."
"In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form. Immediately spread over hot filling, sealing edges."
"Bake for 15 minutes or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers."