Rhubarb Meringue Dessert  

Shortbread crust

1 1/2 cups flour

3/4 cup butter, cold and cubed

1/4 cup sugar

1.Blend all ingredients together in a food processor or mixer and pat into a 10 X 15 pan.

2.Bake at 350 F for 10 minutes.  

Rhubarb Filling

6 cups finely chopped rhubarb

1/3 cup minute tapioca

6 egg yolks

1 cup sour cream

1/2 cup whipping cream

1 1/2 cups sugar

1.Put rhubarb evenly over the baked crust.  Sprinkle evenly with tapioca.

2.Beat together egg yolks, sour cream, whipping cream and sugar.

3.Pour evenly over rhubarb.

4.Bake for one hour.          

Meringue Layer

1 1/2 tablespoons cornstarch

2 tablespoons sugar

3/4 cup water

6 egg whites

3/4 cup sugar

1.During the last few minutes of baking time, mix together cornstarch, 2 tablespoons sugar and water in a bowl.  Heat in microwave until clear and bubbly.  Alternately, mix in a small pot over medium heat and stir until clear and bubbly. 

2.Whip egg whites in a large bowl while slowly adding in the 3/4 cup sugar.  When the egg whites start to form soft peaks, add the cornstarch mixture and beat until stiff. 

3.Smooth meringue over the hot rhubarb filling.

4.Reduce oven temperature to 325 and bake for 20 minutes or until the meringue is lightly browned on top. Turn off oven and leave dessert in for another 20 minutes.

5.Cool and cut into squares using a wet sharp knife.  

Refrigerate until ready to serve.