1

Separate yolks from the egg whites. Beat egg whites into stiff peaks (I used a Kitchen Aid). Beat egg yolks separately.

2

Mix sugar, flour, and salt in with the yolks. Add the rhubarb, and fold in the beaten egg whites.

For Crust

1

Mix together flour, butter, and powdered sugar until crumbly, with no pieces larger than a pea. Press into a 9 inch pan or tart pan. Add the rhubarb mixture. Bake in preheated oven at 425F for 10 minutes, then reduce heat to 350F and continue baking for 30 minutes or until set.

Serving size: 1/8 of a recipe (4.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.