Mix well- egg yolks (well beaten), 2 cups of sugar, 4 TBS flour, 1/4 tsp
of salt, and cream.
Add rhubarb. Pour rhubarb mixture over crust, just baked. Bake for
45 minutes. Beat 6 egg whites and add- 3/4 cup sugar (2 TBS at a
time), vanilla and a pinch of salt. Spread on first mixture and brown.
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