CRUST:

2 c. flour
1/2 lb. butter, softened
2 tbsp. sugar

Mix together well. Put into 9 x 13 inch greased pan. Bake 10 minutes at 350 degrees.

FILLING:

2 c. sugar
6 egg yolks
4 tbsp. flour
1 c. cream or half & half or evaporated milk
6 to 7 c. rhubarb, finely cut

Stir sugar, cream, flour and egg yolks. Add rhubarb and mix in. Put on crust. Bake 45 minutes.

TOPPING:

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

Beat egg whites, add sugar and vanilla. Continue beating until stiff. Put over filling. Return to oven until whites are brown.