Rhubarb Cake

CRUST:

2 c. flour

3/4 c. sugar

1 stick butter

1 egg

2 t. baking powder

Cream butter and sugar and add egg. Beat well. Add flour and baking powder and work into a smooth dough. Roll out and put into greased spring form. If you leave the dough a little crumbly, you may toss it into the form and flatten the dough with your hands. Make sure to create a rim.

FILLING:

2 lbs. rhubarb, skinned, cut into 1/2" pieces and sugar generously. Put in colander and strain.

In the meantime, mix

1 pt. sour cream

1 c. powdered sugar

2 T. flour

3 egg yolks

Beat 3 egg whites until very stiff and add to cream mixture. Add the rhubarb, mix well and dump into the cake form. Bake at 400 degrees for one hour. May need to cover the cake with alu foil toward the end of baking to avoid burning on the top.