Ingredients
flour
sugar
butter
evaporated milk
rhubarb
eggs
Preparation
Crust: 2C. flour 4TBSP. sugar 2 sticks butter Blend & pat in 9x13 pan. Bake 325° for 25 min.
Filling: 2 1/2 C. sugar 4 TBSP. flour 2/3 C. evaporated milk 6 C. rhubarb 6 egg YOLKS beaten until lemon colored
Mix filling & pour in unbaked pie crust. Bake 40 min @ 350°. Remove & top w/meringue.
Meringue: 6 beaten egg WHITES 10 TBSP. sugar
Beat egg whites until stiff peaks & then gradually add sugar. Frost and bake until light golden brown @ 325° for 15 min.
YUM!!!
