1 c. flour
1/2 c. brown sugar
1/2 c. butter
5 c. cut up rhubarb
6 egg yolks
1 1/2 c. sugar
2 tbsp. cornstarch
1 c. cream or half and half
1 tbsp. lemon juice
Pinch of salt
1 tsp. vanilla

Combine 1 1/2 cups sugar and 2 tablespoons cornstarch. Crumble flour, brown sugar and butter, pat into a 13 x 9 x 2 inch pan and bake for 10 minutes at 350 degrees.

Combine remaining ingredients, spread on baked portion and bake one hour, or until custard is set and rhubarb is tender - 350 degrees. Beat remaining 6 egg whites and 1/2 teaspoon cream of tartar until frothy. Gradually beat in 6 tablespoons of sugar until all sugar is dissolved. Spread meringue on baked rhubarb and return to oven to brown. Serves 12 to 15.