CRUST:

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

SECOND LAYER:

1 1/4 c. sugar
2 1/4 c. rhubarb, diced
1/3 c. cream or evaporated milk
2 tbsp. flour
3 egg yolks, beaten until thick

CONVENTIONAL MERINGUE:

Beat whites until stiff and gradually add 1/2 cup sugar.

NEVER FAIL MERINGUE:

1 tbsp. cornstarch
1/2 c. boiling water
Pinch of salt
1 tsp. lemon juice
Cold water
3 egg whites
6 tbsp. sugar

Combine crust ingredients and press into 9x9 inch pan. Bake at 350 degrees for 20-25 minutes. Cool.

Combine ingredients for second layer. Cook and stir constantly over medium heat until thickened. Cool and pour on baked crust. Top with meringue. Double complete recipe for 9x13 inch pan.

For Never Fail Meringue, mix cornstarch in small amount of cold water. Stir into boiling water and cook until thick and clear. Cool. Whip the egg whites, add salt and sugar. Beat in cooled cornstarch mixture until the consistency of marshmallow cream. Add lemon juice. Spread and bake until brown, usually 15 minutes at 350 degrees.