Rhubarb Squares

Base:      2 cups flour

1 cup butter

2 Tbsp. sugar

1/2 tsp. salt

4 cups fresh or frozen rhubarb sliced into 3/4 to 1 inch pieces

 

Filling:   1 1/2 cups sugar

3 Tbsp. corn starch

3 to 4 egg yolks, slightly beaten

1 tsp. vanilla  

2 cups milk

 

Meringue:

3 to 4 eggs whites

1 tsp. water   

1/4 tsp. cream of tartar

1/2 cup sugar

To make the base, combine base ingredients (except rhubarb) until crumbly.  Press into 9 x 13 pan.  Sprinkle with rhubarb.  Bake at 350 degrees for 1 hour.  Mix filling ingredients and cook until thick.  Cool and pour over baked mixture.  For meringue, beat egg whites.  Add cream of tartar and sugar and beat until stiff peaks form.  Spread over filling.  Brown in oven.  Cut in squares to serve. 

This recipe is from the Fargo Forum.  It was made by Aunt Opal and me at the Dietrichs' summer home in Sutton, North Dakota, with rhubarb picked from my Aunt Hazel's old rhubarb patch on the Leininger farm.  Julie Dietrich and I had flown up for a week's visit with Aunt Opal and Uncle Mel. This recipe brings to mind a lot of good memories of that trip with Julie, Aunt Opal, Aunt Hazel's garden, North Dakota, and rhubarb.