1ST LAYER:

1/3 lb. butter
2 c. flour
2 tbsp. sugar

2ND LAYER:

6 egg yolks
2 c. sugar
4 tbsp. flour
1/2 tsp. salt
1 c. cream (or half and half)
5 c. cut rhubarb

3RD LAYER: MERINGUE:

6 egg whites
12 tbsp. sugar
2 tsp. vanilla
Dash salt

Crumble 1st layer ingredients together and put in a 9x13 inch pan. Bake 10 minutes at 350 degrees.

Mix 2nd layer ingredients (except rhubarb) all together. Add rhubarb. Toss until well coated. Pour this mixture on top of baked crust. Bake at 350 for 1 hour, until firm.

Beat egg whites real well. Add sugar, a little at a time and beat well. Add 2 teaspoons vanilla and dash salt. Put meringue on top of 2nd layer. Bake 10-15 minutes at 350 degrees.