Karleen’s Rhubarb Meringue

Makes 9 servings

For the crust:

1 cup flour

1 tablespoon sugar

Pinch of salt

1⁄2 cup (1 stick) cold unsalted butter, diced

For the filling:

3 egg yolks (reserve the whites for the meringue)

1 cup sugar

2 tablespoons flour

1⁄4 teaspoon salt

1⁄2 cup half-and-half cream

2 1⁄2 cups diced rhubarb

For the meringue:

Pinch of cream of tartar (optional, but can help egg whites hold their shape)

3 egg whites

1/3 cup sugar

1 teaspoon vanilla extract

Make crust: Preheat oven to 350

degrees.

Whisk together flour, sugar and salt. Add diced butter and cut in with a pastry blender, two forks or your fingers until mixture is combined and looks like large peas. Press into 8-by-8-inch pan. Bake in preheated oven 10 to 15 minutes, until edges are just golden. Leave oven on.

Make filling: Whisk together egg yolks, sugar, flour, salt and half-and-half. Stir in rhubarb. Pour over baked crust, then bake 45 minutes, until set.

Make meringue: In a stand mixer using whisk attachment, with an electric hand mixer or with a strong arm and a whisk, beat egg whites and cream of tartar until glossy. Add sugar slowly while continuing to beat on high speed, until stiff peaks form. Quickly stir in vanilla and spread over cooked rhubarb filling, shaping into pretty swoops and whorls. Return to oven and bake 5 to 8 minutes, until lightly browned. (The original recipe called for browning the meringue under the broiler; we found baking the meringue was easier.)