Dave's Favorite Rhubarb Dessert

This is a bit different from the other yummy rhubarb desserts on my blog, and we think it's the absolute best ever. Two days later, and it still tastes as good as it did when first made. Oh, how we love rhubarb! We're up north now and picking it fresh out of the garden, when it tastes the best. I did freeze ten quarts to take back to California with us so we can enjoy it all winter. If you're a rhubarb fan, you just have to try this one. You won't be sorry . . . I promise.

1  cup  butter, room temp
2  cups  flour
1  cup  brown sugar
6  egg yolks (reserve whites)
1-1/2  cups  granulated sugar
6  Tbs  flour
1/4  tsp  salt
1  cup  whole milk
6  generous  cups  diced rhubarb
Egg whites
3/4  cup  sugar

Preheat oven to 350 degrees. Prepare the rhubarb (clean and dice into 1/2" pieces) before starting the crust so you will be ready when the crust comes out of the oven.

Combine butter, 2 cups flour, and brown sugar with electric mixer until all is well incorporated together. Lightly butter an oblong 3-qt. Pyrex baking dish. Pat the mixture evenly into the bottom of the dish. Bake for 10 minutes.

Meantime, Mix together the egg yolks, 1-1/2 cups sugar, 6 Tbs flour, salt, and milk. Cover the partially baked crust with the diced rhubarb. Cover with the egg yolk mixture. Bake for 35-40 minutes, until set.

Beat egg whites until stiff. Gradually add 3/4 cup sugar. Spread over hot dessert and return to oven until nicely browned, about 7-10 minutes.

Serve at room temperature or chilled, but refrigerate for storage.