Rhubarb Squares

1 c

butter

2 tbsp

sugar

2 c

flour

5-6 c

rhubarb

Mix together flour and sugar, cut in butter until crumbly. Pat into 9 x 13 pan. Bake at 350 for 10 minutes. Cover with rhubarb.

2 c

white sugar

1 c

milk or cream

egg yolks, beaten

4 tbsp

four

dash

salt

Mix filling ingredients together and pour over rhubarb. Bake for 45 minutes.

Beat together meringue – 6 egg whites, 3/4 cup sugar and 1 tsp vanilla mixture until stiff. Spread on cake and bake 15 minutes until browned.

Yield: 12 Pieces

Culture: Mennonite

Category: Dessert

Contributor: Dorothy Friesen