2 c. flour
2 tbsp. sugar
1 c. butter
4-5 c. rhubarb
Dash of salt
1 c. cream
6 egg yolks
2 c. sugar
2-3 tbsp. flour

Crumble first 3 ingredients as for pie crust. Put in 9x13 inch pan. Bake at 350 degrees for 10 minutes. Mix last 6 ingredients together and pour over crust. Bake another 45 minutes. Beat 6 egg whites until stiff, add 1/2 cup sugar gradually until it holds soft peaks. Spoon over filling and bake at 325 degrees for 25-30 minutes.