Rhubarb Tort ( small size )

Bake at 350 8 X 8 inch pan

______________

`

Crust:

1 c. Flour

Dash of Salt

2 Tbsp. Sugar

1/2 c. Butter ~ softened

------------------------

Blend together and pat tightly,

in an 8 X 8 inch pan.

`

Bake for 30 minutes, at 325

-------

Mix the following together,

in a pan.

`

1 c. Sugar

2 1/4 c. Rhubarb

3 Egg Yolks ~ beaten first

2 Tbsp. Flour

1/3 c. Whole Milk -{1/2 & 1/2 may be used

`

Cook over medium heat, until thickened.

Cool, slightly, & carefully put over Baked Crust.

`

Cover the top with Meringue... using the 3 Egg Whites,

6 Tbsp. Sugar ~ gradually added

1/4 tsp. Cream of Tartar

`

Bake at 350 for about 15 minutes,

or until Meringue starts to tan.

`

Note:

________ If Filling does not seem to thicken,

add a very small amount of Corn Starch.

`