CRUST:

1 c. flour
Pinch of salt
2 tbsp. sugar
1/2 c. butter

MERINGUE:

3 egg whites
6 tbsp. sugar
1 tsp. lemon juice

FILLING:

2 1/2 c. rhubarb
3 egg yolks, beaten
1 1/2 c. sugar
2 tbsp. flour
1/3 c. milk

Blend first 4 ingredients for crust. Pat into 9"x9" pan. Bake at 325 degrees until lightly browned. Combine next 5 ingredients for filling. Pour over crust. Bake 40 minutes. Beat egg whites, sugar and lemon until stiff for meringue. Return to oven for 15 minutes until golden.