Rhubarb Torte - cooking recipe

Ingredients

BOTTOM LAYER
1 cup butter or 1 cup margarine
2 cups flour
1 tablespoon sugar
MIDDLE LAYER
5 cups rhubarb (cut)
6 egg yolks (reserve whites for topping)
2 cups sugar
4 tablespoons flour
1/3 cup evaporated milk
1/2 teaspoon salt
1 orange (use only the grated zest of one orange)
TOPPING
6 egg whites
12 tablespoons sugar
1/4 teaspoon salt

Preparation

BOTTOM LAYER.
Rub butter, flour and sugar together;press into a large greased 11 x 13 pan,.
bake for 10 minutes at 350 degrees.
MIDDLE LAYER.
In a large bowl mix rhubarb,egg yolks,sugar, flour,evaporated milk, salt and zest of one orange, pour over baked crust and bake at 350 40 - 50 minutes until looks thickened.
TOPPING.
Beat egg whites stiff,add salt, add sugar gradually beating between additions.
Pour over rhubarb and bake at 350 for 15 minutes or until nicely golden brown.
NOTE: You may sprinkle the topping with coconut or nuts before baking if you wish, coconut seems to keep the topping from 'weeping'.