CRUST:
2 C flour
4 T sugar
1 tsp baking powder
1/2C + 2 Tbsp butter
3 egg yolks
1/2 C chopped pecans
Combine all of the above, except the nuts with hand mixer. Fold in the nuts. Press the dough into a 9X13" pan.
FILLING:
1-3/4 C sugar
4 Tbsp flour
2 well beaten egg yolks
4 C rhubarb, diced (You can substitute frozen, but be sure to drain well before mixing with other ingredients)
Stir all together. Pour over the crust. Bake filling & crust in 350 degree oven for 40 minutes. Remove from oven, and cool slightly before placing meringue on top.
MERINGUE:
5 egg whites
3/4 C sugar
Beat egg whites until soft peaks are formed. Slowly add the sugar and beat till it is dissolved well.
Spread over baked filling. Bake @ 350 until brown. This is about 10 minutes...but check frequently as oven will vary.
Serve warm, or at room temperature. Store left overs (if there are any) in the refrigerator.
2 C flour
4 T sugar
1 tsp baking powder
1/2C + 2 Tbsp butter
3 egg yolks
1/2 C chopped pecans
Combine all of the above, except the nuts with hand mixer. Fold in the nuts. Press the dough into a 9X13" pan.
FILLING:
1-3/4 C sugar
4 Tbsp flour
2 well beaten egg yolks
4 C rhubarb, diced (You can substitute frozen, but be sure to drain well before mixing with other ingredients)
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Stir all together. Pour over the crust. Bake filling & crust in 350 degree oven for 40 minutes. Remove from oven, and cool slightly before placing meringue on top.
MERINGUE:
5 egg whites
3/4 C sugar
Beat egg whites until soft peaks are formed. Slowly add the sugar and beat till it is dissolved well.
Spread over baked filling. Bake @ 350 until brown. This is about 10 minutes...but check frequently as oven will vary.
Serve warm, or at room temperature. Store left overs (if there are any) in the refrigerator.