RHUBARB CUSTARD KUCHEN

--CRUST:--

1 c. flour (heaping)
4 tbsp. powdered sugar
1/4 tsp. salt
1/2 c. margarine (1 stick)

Plus 1 tablespoon flour and 1 tablespoon sugar. --FILLING:--

4 c. rhubarb, diced
3 egg yolks
1 1/4 c. sugar
2 tbsp. flour
3/4 c. half & half

Mix crust ingredients together and pat into 11 x 7 inch pan. Sprinkle the 1 tablespoon sugar and 1 tablespoon flour over crust before adding filling. Bake at 375 degrees for 10 minutes then bake at 350 degrees for 25 minutes. May be topped with meringue. I prefer it without meringue. 3 egg whites
1/2 c. sugar

Beat egg whites until stiff. Add sugar slow. Put on kuchen when almost done. Bake a short time.