Laura's Strawberry-Rhubarb Bars
From: The L. L. Bean Book of NEW New England Cookery
Serves 8 to 10

These "bars" are more like tarts with a custard-fruit filling and a meringue topping than they are like old-fashioned cookie bars. They make a fine dessert, best served fresh.

CRUST:
1 3/4 cups flour
2 tablespoons powdered sugar
1/2 cup margarine or butter

FILLING:
1 1/2 cups sugar
1/4 cup flour
1/4 teaspoon salt
6 egg yolks
1 cup heavy cream
4 cups sliced rhubarb
1 cup sliced strawberries
1/2 teaspoon lemon juice

TOPPING
6 egg whites
1/2 cup sugar

To make the crust, mix the flour and sugar together. Cut in the margarine or butter. Press into a lightly greased 9 X 13-inch pan. Bake in a preheated 350 F oven for 10 to 12 minutes, until golden. Remove and let cool while you prepare the filling.

Toss the sugar, flour, and salt together. Lightly beat the egg yolks and cream together, then stir into the sugar mixture. Fold in the rhubarb, strawberries, and lemon juice. Spread over the baked crust and bake at 350 F for 1 hour, until firm.

Beat the egg whites until foamy. Beat in the sugar, 1 Tablespoon at a time, until stiff peaks form. Spread this meringue over the rhubarb mixture and return to the oven 10 to 15 minutes, until lightly browned. Cool and then cut into squares.