BOTTOM LAYER:

1 1/2 c. flour
3 tbsp. sugar
1/2 c. butter
1/4 c. chopped nuts

Combine ingredients to coarse crumb mixture. Press in 9x13 pan. Bake 10 minutes at 350 degrees.

FILLING:

1 1/2 c. sugar
5 tbsp. flour
6 c. chopped rhubarb
4 egg yolks
1 c. milk
1 tsp. vanilla

Combine ingredients and pour over hot crust. Return to oven for 40 minutes.

TOP LAYER:

4 egg whites
1/2 c. sugar

Beat egg whites until stiff. Gradually add sugar to meringue; spread over rhubarb and return to oven to brown slightly.