Rhubarb Cake

1. FOR SHELL:

2 c. flour

3/4 c. sugar

1 stick butter

1 egg

2 t. baking powder

Mix all ingredients to a dough of crumbly consistency. Pour into greased spring form and pat into bottom and sides. Set aside.

2. FOR TOPPING:

Mix together:

1 pint sour cream

1/2 c. powdered sugar

2 T. flour

3 egg yolks

Mix and set aside.

3. In another bowl beat 3 egg whites until very stiff. Fold into topping mixture (No. 2).

4. Clean and skin 2 lbs. rhubarb and cut into 1/2 inch pieces. Add sugar to desired sweetness. Mix and drain.

5. Mix rhubarb with mixture from No. 3 and put into prepared shell. Bake at 400 degrees for one hour.