Preaheat to 300. In a bowl, combine the first 3 ingredients. cut in butter until crumbly. Press into greased 13x9 pan. Bake @ 300 for 15 min. Cool on a wire rake while preparing filling.
In a bowl, combine 2c sugar, 1/3 flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust and bake @ 300 for 40-50 min or until set. If frozen rhubarb was used, it may need to be baked longer.
In a bowl, beat egg whites and cream of tartar on med until stiff. Add 2tblsp of sugar from the 3/4c. beat until glossy peaks form. Add remainder of sugar, blending ONLY with a metal spoon. Add vanilla. Spread over hot filling and bake for 15 min until golden brown. Cool on rack and refrigerate for 1-2 hours before serving.
Originally Submitted
7/20/2010
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