CRUST:

1 c. flour
2 tbsp. sugar
1/2 c. butter
Pinch of salt

MERINGUE:

3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 tbsp. sugar

FILLING:

1/4 c. sugar
2 tbsp. cornstarch
1/4 c. heavy cream
2 egg yolks, beaten
1/8 tsp. salt
2 tbsp. butter
2 1/2 c. rhubarb, diced

Preheat oven to 350 degrees. Blend all crust ingredients and press into a pie plate. Bake 20 minutes or until light brown.

FILLING: Melt butter in saucepan, add the diced rhubarb and sugar, cooking slowly until tender. Add the remaining filling ingredients cooking until thick. Cool and pour into the baked pie shell.

MERINGUE: Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until peaks are stiff. Spread over pie filling. Bake for 12 to 15 minutes.