Grandma's Rhubarb Torte

Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.

Step 2
Combine butter, 1 1/2 cups flour, and 1 tablespoon sugar in a mixing bowl; beat until combined with an electric mixer. Press mixture into bottom of prepared baking dish.

Step 3
Bake crust in preheated oven until firm, about 15 minutes. Remove and let crust cool.

Step 4
In large mixing bowl, combine 6 egg yolks, remaining 1/4 cup flour, evaporated milk, 2 cups sugar, and rhubarb. Stir together and pour over cooled crust.

Step 5
Bake pie in oven until filling is set, about 1 hour.

Step 6
For meringue, beat 6 egg whites in a large bowl using an electric mixer until whites are foamy. Beat in 3/4 cup sugar and vanilla extract until the mixture holds stiff peaks. Spread meringue over rhubarb filling.

Step 7
Return pie to oven and bake until meringue is golden brown, 15 to 20 minutes.