3 c. all-purpose flour
2 tbsp. granulated sugar
1/4 tsp. salt
2 cubes butter (1 c.)

MERINGUE:

4 egg whites
1 c. sugar

FILLING:

4 egg yolks, beaten together
1 c. milk
1 c. sugar
Grated rind of 1 orange
2 tbsp. flour
4 c. rhubarb, diced finely

Crust: Combine flour, sugar, salt, and butter. Mix as pie crust and press into a 9 x 13 inch pan. Bake 20 minutes at 350 degrees.

Filling: Mix egg yolks, milk, sugar, and flour in saucepan. Bring to a boil over low heat, stirring constantly. Put rhubarb in baked crust, then pour in egg mixture. Bake 20 minutes at 350 degrees until rhubarb is 3/4 cooked. Remove from oven and top with meringue (beat meringue ingredients on high until it forms stiff peaks). Bake at 350 degrees until golden brown. Serves 12.