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

Mix as for pie crust. Pat in 9 x 13 inch pan and bake 10 minutes at 350 degrees. Mix 3 cups cut-up rhubarb with: 3 tbsp. flour 1 1/2 (or more) c. sugar 1/2 c. evaporated milk

Pour over crust and bake 40 minutes in 350 degree oven. Beat egg whites until stiff, adding 1/2 cup sugar gradually. Spread over rhubarb mixture and bake about 10 minutes more at 400 degrees until lightly browned. Cool well and serve. Cut meringue with a wet knife and then cut all the way through the dessert so it doesn't tear.