Rhubarb Torte

Crust:
1/2 lb. butter (2 sticks)
2 C. flour
2 T. sugar
Mix and bake in 350 degree oven for 25 minutes.

Filling:
6 egg yolks
2 C. sugar
orange rind or juice (1 T. )
4 T. flour
1 C. cream or half and half
Mix and add 4 C. rhubarb. Bake until thick.

Topping:
6 egg whites
1-2 T. sugar
Pinch of cream of tartar

Beat topping ingredients into meringue. Put on torte and brown.

From the kitchen of Arlette Eckman

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