1 c. butter
2 c. flour
2 tbsp. sugar
6 egg yolks
1 c. half & half or sour cream
4 tbsp. flour
2 c. sugar
1/4 tsp. salt
5-6 c. rhubarb (use 1/2 c. sugar for 6 c.)
6 egg whites
12 tbsp. sugar (1/2 c.)

Blend butter, 2 cups flour and 2 tablespoons sugar. Bake for 10 to 15 minutes in a 9x13 inch pan at 350 degrees.

Mix egg yolks, half & half, 4 tablespoons flour, 2 cups sugar, and salt. Add rhubarb. Pour over crust and bake at 350 degrees for 40 to 55 minutes.

Beat egg whites until stiff, adding 12 tablespoons sugar, 2 tablespoons at a time. Spread on rhubarb mixture; sprinkle with coconut (optional) and bake in oven 10 minutes or until delicately browned.