	All purpose flour	1 1/4 Cup (16 tbs)
	Salt	1/2 Teaspoon
	Sugar	1 Teaspoon
	Baking powder	1 Teaspoon
	1/2 cup butter, room temperature
	Egg yolk	1
	Milk	2 Tablespoon
	4 heaping cups rhubarb, diced
	Sugar	1 1/8 Cup (16 tbs)
	Egg yolks	2
	All purpose flour	1 Tablespoon
	3 egg whites, beaten stiff
	Sour cream	1/2 Cup (16 tbs)
	Orange peel	1 Tablespoon, grated
	Salt	1/4 Teaspoon

Directions

Preheat oven to 350° F.
In a mixing bowl, stir together flour, salt, sugar, and baking powder.
Blend in butter, egg yolk, and milk.
Pat dough into a 9 x 13-inch baking pan.
In a bowl, mix together rhubarb and sugar; spread over crust.
In a separate bowl, beat egg yolks with 1 tablespoon flour until well blended.
Fold in stiffly beaten egg whites.
Fold in sour cream, orange peel, and salt.
Pour custard over rhubarb.
Bake for 45 minutes