Ingredients
1 c. (2 sticks) butter, softened
1 c. brown sugar, packed
1 tsp. vanilla
2 c. plus 6 tbsp. flour, divided
5 eggs, separated
2 c. granulated sugar
1/2 tsp. salt
1 c. heavy cream
5 c. chopped rhubarb (about 1/2-in. pieces)
3/4 c. sugar
Directions
Nutrition information per bar:
Calories 350 Fat 15 g Sodium 150 mg
Carbohydrates 51 g Saturated fat 9 g Calcium 88 mg
Protein 4 g Cholesterol 94 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 bread/starch, 21/2other carb, 3 fat.
Preparation
Note: For easier cutting, make sure the bars are at room temperature or slightly warm .
Preheat the oven to 350 degrees. In a medium bowl, cream together the butter, brown sugar and vanilla then work in the 2 cups flour. Pat into a 9- by 13-inch pan. Bake until just firm, about 10 minutes.
Beat the egg yolks, granulated sugar, the remaining 6 tablespoons flour, salt and cream and stir in the rhubarb. Pour over the crust. Bake another 50 minutes.
Beat the egg whites until soft peaks form, then slowly add the 3/4 cup sugar until the egg whites form stiff peaks. Spread this over the top of the custard and bake until brown, about 15 minutes. Allow to cool a little before cutting.
