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1
Get all ingredients and tools out and ready so that each layer can be added when needed. Begin preparing the next layer while the other is cooking or baking.
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2
Preheat oven to 350u00b0F.
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For the crust: Melt butter, mix in flour and sugar, then press into a 9x13 baking dish. Bake at 350u00b0F for 20 minutes, until lightly golden brown.
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4
For the filling: While crust begins baking, combine in a heavy saucepan over medium high heat the rhubarb, 1 1/2 cups sugar and 1/2 cup cream. Stir frequently and cook for about 15 minutes, or until rhubarb breaks down and thickens slightly. Remove from heat.
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5
Whisk yolks with remaining 1/2 cup cream. Slowly temper yolks/cream with hot rhubarb until both mixtures are combined. Whisk into the filling the remaining 1/2 cup sugar, salt and flour. Pour over hot crust. Bake at 350u00b0F for 10-15 minutes, until filling begins to bubble around the edges.
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6
For the meringue: While filling bakes, beat egg whites with cream of tartar until soft peaks form. Beat in sugar a couple tablespoons at a time and continue beating until stiff peaks form. Beat in vanilla. Spread or pipe over hot filling. Bake at 350u00b0F for 12-15 minutes, or until meringue is golden brown. Cool completely.
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7
Serve at room temperature. To store, cover at room temperature.
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Visit the related blog post for step-by-step photos and tips.
