Preheat oven to 350 ° F. Combine first three ingredients and press into 9 X 13 inch pan. Bake for 10 minutes. Separate eggs and beat egg yolks with 2 cups of sugar, flour, cream and salt. Add chopped rhubarb and pour this mixture over the baked crust. Bake for 45 minutes. Meanwhile beat egg whites until frothy. Gradually add the 12 tablespoons of sugar. When soft peaks form add vanilla and continue to beat until stiff peaks form. Spread meringue over baked rhubarb and return to the oven and bake until meringue is browned.

From the kitchen of Sandi Smith

Preheat oven to 325 ° F. Melt butter in saucepan. Remove from heat and add 1 cup of chips, but do not stir. In small mixing bowl beat eggs until foamy. Gradually add sugar, stir in chip mixture and almond extract. Combine flour and salt and add to egg mixture just until combined. Spread half of the batter into a 9" greased baking pan. Bake at 325° for 15-20 minutes or until golden brown. In small saucepan over heat melt jam and spread over warm crust. Add remaining chips to remaining batter and drop by teaspoonfuls over jam layer. Sprinkle with almonds. Bake 30-35 minute longer or until a toothpick comes out clean. Cool on rack and cut into bars. Yields 2 doz..

Arrange thinly sliced apples in shallow greased baking pans. Sprinkle with cinnamon mixed with a little sugar so it will be smooth. Add water and lemon juice. Combine remaining sugar. flour and salt; work into butter to form a crumbly mixture. Lightly stir in grated cheese. Spread mixture over the apples. Bake at 350° for 30-35 minutes or until apples are tender and top is brown and crisp. Add a dollop of yogurt on warm crisp.