2 cups flour
2 tbsp sugar
1 cup butter

Mix. Press in 9 X 13 pan (or can be bigger). Greased pan.

Bake 20 minutes at 350°F. Cool.

Filling:

1 teaspoon salt
6 egg yolks (beaten)
1 cup whipping cream
5 cups fresh or frozen (thawed) rhubarb
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla

While still hot add a pkg gelatin (which has been dissolved in 1/3 cup cold water). Add 1/4 cup lemon juice. Beat egg whites and 1/2 cup sugar until stiff. Blend in with above mixture. Cool. When it begins to set fold in 1 cup whipping cream or dream whip. Crush 16 graham crackers, blend with enough melted butter to make nice crust. Put crumbs in bottom of 9 X 13 X 2 pan. Save some crumbs for top. Pour cooled mixture over crust. Sprinkle with remaining crumbs. Refrigerate.