Laura's Strawberry-Rhubarb Bars

Cuisine, May 1979

2 hours — 10 Servings

Ingredients

2	cup	all-purpose flour
2	tablespoon	powdered sugar
1⁄2	cup	butter (or margarine)
2	cup	sugar
1⁄4	teaspoon	salt
6		egg yolks
1	cup	whipping cream
4	cup	fresh rhubarb (or frozen unsweetened rhubarb, thawed and drained – sliced)
1	cup	fresh strawberries (sliced)
1⁄2	teaspoon	lemon juice
6		egg whites

Instructions

Heat oven to 350°F.

Mix 1-3/4 cups flour and the powdered sugar in medium-size bowl. Cut in butter until mixture resembles coarse crumbs. Press mixture into greased 13 x 9 x 2-inch baking pan. Bake until golden, 10 to 12 minutes.

Mix 1-1/2 cups granulated sugar, 1/4 cup flour and the salt in large bowl. Lightly beat egg yolks; stir egg yolks and cream into sugar mixture. Stir in rhubarb, strawberries and lemon juice. Spread mixture evenly over crust. Bake until firm, about 1 hour.

Beat egg whites in large mixer bowl until foamy; beat in 1/2 cup granulated sugar 1 tablespoon at a time until stiff peaks form. Spread over rhubarb mixture. Bake until light Brown, 10 to 15 minutes. Cool in pan on wire rack. Cut into squares.