1 c. flour
1/2 c. butter
1 3/4 c. sugar
3/4 c. light cream
1/4 c. sugar
2 tbsp. sugar
3 eggs, separated
4 1/2 tbsp. flour
4 c. diced rhubarb
1/4 tsp. vanilla

Combine 1 cup flour and 2 tablespoons sugar in bowl, cut butter in until mixture is crumbly. Press mixture into 8x12 inch, 2 1/2 quart baking pan. Bake in moderate 325 degree oven for 20 minutes.

Beat egg yolks well, slowly beat in 1 3/4 cup sugar and 4 1/2 tablespoons flour and light cream.

Place rhubarb into baked crust. Pour egg mixture over all. Bake in moderate 325 degree oven for 45 minutes or until rhubarb is tender. Beat egg whites until stiff. Gradually beat in 1/4 cup sugar and 1/4 teaspoon vanilla. Beat until soft peaks form. Spread over rhubarb. Return to oven, bake for an additional 10 minutes or until top browns.