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

Combine crust ingredients. Pat into a 9 x 13 inch glass pan. Bake at 350 degrees for 10 minutes.

FILLING:

6 egg yolks
2 c. sugar
1 can (1 2/3 c.) evaporated milk
4 to 6 heaping tbsp. flour
Dash of salt
6 c. finely diced rhubarb

Combine the filling ingredients. Pour onto crust. Bake at 350 degrees for 35 to 45 minutes or until center is set.

TOPPING:

3/4 c. sugar
6 egg whites
1 tsp. vanilla

Beat topping ingredients together and spread over the top of baked filling. Sprinkle with 1 cup of coconut. Bake at 350 degrees for 10 minutes until golden brown. NOTE: Best if made the day before.