Rhubarb Supreme

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Base:

2 cups flour
1 cup butter
4 tbsp sugar

Mix together to form crumbs and press into the bottom of a 9x13 pan. Bake 10 minutes at 350 degrees.

Cake:

5 cups chopped rhubarb
1 1/2 cups sugar
1/2 cup cream or canned milk (I used 18 per cent coffee cream)
4 egg yolks
3 heaping tbsp flour
pinch of salt

Beat egg yolks, sugar, cream, flour and salt. Add rhubarb and mix well. Pour onto baked crust. Bake 45 minutes to 1 hour.

Meringue:

 4 egg whites
1/2 cup sugar
1 tsp vanilla

Beat egg whites until stiff. Add sugar and vanilla and beat again till stiff. Spread on hot cake and bake until light brown.

This is truly one of the most delicious cakes I have ever eaten!

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