Rhubarb Tort (large size)

9 X 13 inch pan.

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Crust:

1 1/2 c. Flour

3 Tbsp. Sugar

3/4 c. Margarine

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Combine Crust ingredients until crumbly,

pat into a 9 X 13 inch pan.

Bake at 350 for 20 minutes...

or until tan.

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Filling:

2 c. Sugar

4 Egg Yolks ~ beaten

2/3 c. Milk

3 Tbsp. Flour

1/2 tsp. Nutmeg

4 c. Rhubarb, ... cut up

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Mix Filling ingredients together &

boil until thickened.

Stirring constantly, as it scorches easily.

Pour over baked Crust.

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Meringue:

4 Egg Whites

1/4 c. Sugar

1/4 tsp. Cream of Tartar

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Beat Egg Whites & Sugar until stiff,

spread over Filling.

Bake at 350

for 15 to 20 minutes,

(or until golden brown)