|Flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Chopped nuts||1⁄4 Cup (4 tbs)|
|Egg yolks||4 , 2 yolks lightly beaten|
|Sugar||2 Cup (32 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Rhubarb||5 Cup (80 tbs), cut into pieces|
|Meringue||1⁄2 Cup (8 tbs)|
In a bowl, stir together flour, baking powder, sugar, and salt.
Cut in butter until mixture is crumbly.
Stir in nuts and egg yolks until well mixed.
Press into the bottom of a 9 x 12-inch baking pan.
Preheat oven to 350°F.
In a separate bowl, beat egg yolks.
Add sugar and flour; stir until blended.
Stir in rhubarb.
Pour rhubarb mixture into crust.
Bake 45 minutes.
Remove kuchen from oven.
Reduce oven temperature to 325°F.
Top kuchen with Meringue.
Bake for 10 minutes or until Meringue is delicately browned.