1 c. butter
1 1/2 c. flour
2 tbsp. sugar
6 eggs, separated
4 tbsp. flour
1/2 c. sugar
1 c. cream
6 c. diced rhubarb
6 tbsp. sugar
1 tsp. vanilla

Crust: Mix butter, flour and 2 tablespoons sugar to a crumble and pat in cake pan 9 x 13 inch lightly. Bake for 10 minutes at 350 degrees.

Filling: Mix 6 egg yolks beaten with a fork, 4 tablespoons flour, 1/2 cup sugar, cream and rhubarb together. Pour on crust. Bake 45 minutes at 350 degrees.

Meringue: Beat 6 egg whites until stiff, gradually adding the 6 tablespoons sugar slowly, 1 teaspoon vanilla. Spread on dessert and brown in oven about 15 minutes at 350 degrees.