3 c. rhubarb, cut up
1 c. flour
2 tbsp. sugar
1/2 c. butter
4 egg yolks
2/3 c. milk
2 tbsp. cornstarch
1 1/2 c. sugar

Cook rhubarb 3 minutes in very little water. Mix flour, sugar, and butter and press in 9 x 12 inch pan. Bake 20 minutes at 350 degrees.

Combine egg yolks, milk, cornstarch, and sugar; cook with rhubarb until thick. Pour over crust. Top with meringue made with the 4 egg whites. Bake about 10 minutes or until brown.