Grandma's Rhubarb Torte

I love this torte. It is so delicious. Has a great tangy bite to it.

• Ready In: 1 hr 45 mins
• Serves: 15
• Yields: 1 9 X 13 inch baking dish

Ingredients

• CRUST

• 3⁄4 cup butter
• 1 3⁄4 cups all-purpose flour, divided
• 1  tablespoon white sugar

• FILLING

• 6  eggs, separated
• 1  cup evaporated milk
• 2 3⁄4 cups white sugar
• 8  cups rhubarb, diced

• MERINGUE

• 6  egg whites
• 1  teaspoon vanilla extract

Directions

1. To Make Crust:
2. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
3. Lightly grease a 9x13 inch baking dish.
4. In medium bowl combine butter, 1-1/2 cups of the flour and 1 tablespoon white sugar. Blend together with an electric mixer.
5. Press mixture into bottom of baking dish and bake for 15 minutes, until set.
6. To Make Filling:
7. In large mixing bowl combine 6 egg yolks, 4 tablespoons flour, evaporated milk, 2 cups sugar and rhubarb.
8. Stir together and pour over cooled crust.
9. Bake for 1 hour, until set.
10. To Make Meringue:
11. In large mixing bowl, beat 6 egg whites until foamy.
12. Beat in sugar and vanilla until stiff peaks form.
13. Spread meringue over rhubarb and bake 10 to 20 minutes, until golden.