1ST LAYER:

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

Combine until crumbly. Press into 9 x 13 pan. Bake at 375 degrees for 20 minutes or until golden brown.

2ND LAYER:

1 1/4 c. sugar
2 tbsp. flour
3 egg yolks
1/3 c. milk
4 1/2 c. rhubarb

Cook in saucepan until thick. Cool and pour over crust.

Beat egg whites and 2 tablespoons sugar until stiff. Put on top of rhubarb. Bake until meringue is browned.