1 1/2 c. flour
3/4 c. butter
1 1/2 tbsp. sugar
Pinch of salt

FILLING:

1 1/8 c. sugar
3 3/4 c. rhubarb, cut fine
4 lg. egg yolks, slightly beaten
3 rounded tbsp. flour
1 1/2 tbsp. melted butter
1/4 tsp. salt
1 tbsp. cream or milk

MERINGUE:

4 egg whites
8 tbsp. sugar

Mix crust ingredients like a pie crust until crumbly. Press into 9 x 13 inch pan. Bake at 400 degrees for 10-20 minutes until browned. Mix filling ingredients together and cook 8-10 minutes. Cool before putting on crust.

Beat 4 egg whites with 8 tablespoons sugar for meringue. Bake at 300 degrees for 15 minutes. Refrigerate leftovers.