This is Grandma Veit’s recipe and was included in the Relatively Delicious cookbook.

Ingredients

CRUST

 2 tablespoons sugar

 1 cup flour

 ½ cup butter

 ¼ teaspoon salt

FILLING

 2 tablespoons flour

 3 cups cut rhubarb

 1 ½ cups sugar

 3 egg yolks

 ½ cup cream

MERINGUE

 3 egg whites

 6 tablespoons sugar

 ⅛ teaspoon cream of tartar

Method

Crust: Mix ingredients until crumbly. Pat lightly into 9×9 pan. Bake at 350 degrees for about 20 minutes. Don’t let it get very brown.

Filling: Carefully cook, as it will stick, in a heavy kettle until thick. Put filling in baked crust.

Meringue: Whip egg whites, add sugar and cream of tartar. Put meringue on filling and return to oven and brown.