1 c. butter
2 c. flour
2 tsp. sugar
6 c. rhubarb, sm. pieces
6 egg yolks, beaten
2 c. sugar
4 tbsp. flour
1/2 tsp. salt
1 c. half and half
6 egg whites
3/4 c. sugar
2 tsp. vanilla
1/2 tsp. cream of tartar

Mix butter, flour and 2 tablespoons sugar as for pie crust. Pat into 9"x13" pan. Bake 10 minutes at 350 degrees.

Mix rhubarb, egg yolks, sugar, flour, salt and half and half together and pour over baked crust. Bake 40 to 50 minutes.

Beat egg whites until foamy. Add sugar, 1 tablespoon at a time, beating the egg whites until stiff peaks hold up. Add vanilla. Spread meringue on dessert. Bake until golden brown, 10 to 15 minutes.