Strawberry-Rhubarb Bars



Crust:
1 3/4 c. flour
2 T. powdered (confectioner's) sugar
1/2 c. margarine or butter

Filling:
1 1/2 c. granulated sugar
1/4 c. flour
1/4 tsp. salt
6 egg yolks
1 c. whipping cream
4 c. sliced rhubarb
1 c. sliced strawberries
1/2 tsp. lemon juice

Meringue:
6 egg whites
1/2 c. granulated sugar

1. Preheat oven to 350F. Mix 1 3/4 c. flour and powdered sugar in medium bowl. Cut in margarine until mixture resembles fine crumbs. Press the mixture into 13x9" pan. Bake until golden, 10-12 minutes.
2. Mix 1 1/2 c. sugar, 1/4 c. flour and salt in large bowl. Lightly beat egg yolks, stir yolks and cream into dry ingredients. Stir in rhubarb, strawberries and lemon juice. Spread this over crust. Bake until firm, about 1 hr.
3. Beat egg whites in bowl until foamy; beat in 1/4 c. sugar, 1 T. at a time, until stiff peaks form. Spread over rhubarb mixture. Bake until light brown, 10-15 minutes. Cool in pan on wire rack. Cut into squares.

Barry Conway Recipe