FILLING:

4 c. cut up rhubarb
2 tbsp. flour
1 c. sugar
3 egg yolks, beaten
Pinch of salt

MERINGUE:

3 egg whites, beaten stiff
1/4 tsp. cream of tartar
1/2 tsp. vanilla
4 tbsp. sugar

Mix ingredients for filling and let stand during preparation of bottom crust. Pour rhubarb filling into crust. Bake at 400 degrees for 35 minutes or until rhubarb is tender. Let cool slightly, then top with meringue. Return to oven and brown lightly for about 10 minutes.