Davenport Rhubarb Special

I really like tapioca as a thickener in fruit, so this is the recipe I use the most for this type of dessert.


1/2  lb  butter
2  Tbs  sugar
2  cups  flour
6  cups  rhubarb, cut in 1/2" pieces
6  egg yolks, beaten (reserve whites) 
2  cups  sugar
1  tsp  salt
4  Tbs  minute tapioca
1  cup  heavy cream, half & half, or whole milk

Mix butter, 2 Tbs sugar and flour together and press in a 9x13 inch pan. 
Bake for ten minutes at 400°.

Mix remaining ingredients well and spread over baked crust. Bake for 45 minutes at 375°.

When almost done, beat egg whites adding 12 tablespoons sugar. Pour over hot dessert and bake at 350° for 15 minutes.