CRUST:

1 c. butter
2 c. flour
2 tbsp. sugar

FILLING:

6 egg yolks
2 c. sugar
1 can (1 2/3 c.) evaporated milk
4 to 6 heaping tbsp. flour (depending on how juicy rhubarb is)
Dash of salt
6 c. very finely diced rhubarb

TOPPING:

3/4 c. sugar
6 egg whites
1 tsp. vanilla

Combine crust ingredients. Pat into 9 x 13 inch glass pan. Bake at 350 degrees for 10 minutes. Combine the filling ingredients. Pour onto crust. Bake at 350 degrees for 35 to 45 minutes or until set in center.

Beat topping ingredients together and spread over the top. Sprinkle with 1 cup coconut. Bake at 350 degrees for 10 minutes until golden brown. Best if made the day before.