Oh my god, this was sooo good. It may have even surpassed our love for rhubarb crisp!
I modified this recipe based on several versions in an old United Church cookbook.
1/3 cup whole wheat flour
2/3 cup white flour
1 1/2 tbsp sugar
1/2 cup butter
2 tbsp white flour
1 1/3 cup sugar
3 cups chopped rhubarb
3 egg yolks
1/2 cup milk
1 tsp vanilla
3 egg whites
5 tbsp sugar
1/2 tsp vanilla
Combine flour and sugar.
Cut butter into small pieces and add to flour. Using a pastry blender mix in butter pieces until mixture is crumbly.
Pat into a 9×9 inch pan.
Bake at 350 for 20 minutes or just starting to brown.
Combine all ingredients in a medium sized saucepan.
Cook over medium heat until mixture becomes thick, stirring frequently. Pour over crust.
Topping Beat egg whites and gradually add sugar and vanilla. Beat until stiff peaks form.
Spread on top of filling.
Place in 350 oven for 10 minutes. Watch carefully to ensure meringue does not burn. If, meringue does not brown sufficiently, place under broiler for 1 minute.