Rhubarb Meringue Bars

Courtesy of Kim Baglien, Corvallis, Oregon

Ingredients

Crust:
2 cups flour
1 cup butter, softened
1/4 cup sugar
1/8 tsp salt

Filling:
5 10 oz bags Stahlbush Rhubarb, thawed
6 egg yolks
2 cups sugar
1/4 cup flour
2/3 cup cream

Meringue:
6 egg whites
6 tbsp water
1/2 tsp cream of tartar
3/4 cup sugar
1/2 tsp. Vanilla

Directions

To make crust, cut butter into dry crust ingredients with a pastry cutter. Put into 9 x 13 pan. Bake 12 minutes at 350 F. Cool slightly. Mix together all filling ingredients except rhubarb. Spread rhubarb over crust. Pour egg mixture over rhubarb. Bake 45 minutes at 350 F. Remove from oven. To make meringue, beat egg whites, water, and cream of tartar together until stiff. Add sugar, 2 tbsp at a time. Add vanilla. Spread meringue over baked filling. Bake until golden brown, approx. 8 to 10 minutes. Cool. Refrigerate leftovers.

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