Rhubarb Meringue

Secret recipe from Sharon Malenda

Crust
• 1 ¾ cups of flour
• 3 tablespoons of sugar
• 1 teaspoon of baking powder
• ½ cup plus 2 T butter melted
• ½ cup chopped walnuts
• 2 egg yolks well beaten

Filling
• 4 cups cut up rhubarb
• 2 cups of sugar
• 2 egg yolks well beaten
• 4 tablespoons of flour
• 1 tablespoon of melted melted

Topping
• 4 egg whites
• 8 tablespoons of sugar
• ¼ teaspoon cream of tartar

Mix crust ingredients together and press on bottom & sides of a greased 9x13 pan. Mix filling well & pour over crust. Bake 40-45 minutes in a 350F oven. Beat topping ingredients together until topping is stiff. Spread topping over rhubarb filling. Bake 18-20 minutes until egg white peaks are light brown.