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2		cups all-purpose flour
1/2		cup LAND O LAKES® Butter, softened
2		tablespoons sugar

2		cups sugar
1		cup LAND O LAKES™ Heavy Whipping Cream
1/4		cup all-purpose flour
6		egg yolks, reserve egg whites
1/4		teaspoon salt
5		cups chopped fresh rhubarb*

6		reserved egg whites
1/4		teaspoon salt
1		teaspoon vanilla
3/4		cup sugar

Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake for 15 minutes.

Meanwhile, combine all filling ingredients except rhubarb in large bowl. Beat at medium speed, scraping bowl often, until smooth. Stir in rhubarb.

Pour rhubarb mixture over hot, partially baked crust. Continue baking for 45 to 55 minutes or until filling is firm to the touch. Increase oven temperature to 400°F.

Meanwhile, beat egg whites in large bowl at high speed until foamy. Add 1/4 teaspoon salt and vanilla. Continue beating, gradually adding 3/4 cup sugar, until glossy and stiff peaks form.

Spread meringue over hot filling, sealing to edge. Continue baking for 9 to 11 minutes or until meringue is lightly browned. Cool completely. Store refrigerated.

*Substitute 2 (16-ounce) packages frozen chopped rhubarb, thawed, drained.

Ingredient Substitution Index

5131 © 1995 Land O'Lakes, Inc.