Spring Rhubarb Torte Recipe

Combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350 ° for 10-15 minutes or until lightly browned. Cool on a wire rack. In a bowl, beat egg yolks; add the sugar, flour and salt. Stir in rhubarb and cream; pour over crust. Bake for 50-60 minutes or until a knife inserted near the center comes out clean. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form. Immediately spread over hot filling, sealing edges. Bake for 15 minutes or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers.