One summer we visited the Michigan lakeside home of an old friend we hadn't seen in years, who invited some other old friends over while we were there for a sort of a reunion. We had grilled chicken kabobs and lots of good things, and Kathy Holgrefe brought this dessert. Everyone loved it. I had two pieces, myself.

Rhubarb Shortbread Dessert

9x13 cake pan

Heat oven to 350°

Crust:
1. Melt 1 c oleo, cool
2. Mix in 2 cups flour and 2 T sugar
3. Press into a 9x13 pan and bake at 325 degrees for 15 minutes or until done.

Fruit:
Spread 6 cups of chopped rhubarb in baking pan over crust.

Custard:
6 egg yolks
1 cup half and half
2 cups sugar
5 T flour
a little salt

1. Mix together and pour over rhubarb.
2. Bake 50 minutes at 325 degrees, or until set.

Meringue Topping
1. Beat 6-8 egg whites with a little cream of tartar and 12 T sugar.
2. Spread over rhubarb custard, and brown lightly under the broiler.

Kathy says that the crust and filling always take longer than 50 minutes in her oven.