1 c. butter
2 c. flour
1 c. sugar
6 egg yolks
2 c. sugar
3/4 c. flour
1 c. sweet cream
5 c. rhubarb, cut fine
1/4 tsp. salt

Meringue:

6 egg whites, beaten
1 c. sugar
2 tbsp. vanilla
pinch of salt

Crumble together first 3 ingredients and press into cake pan. Mix custard and pour over crust; bake at 350°F for 40 to 45 minutes or until almost set. Then cover with meringue.

Bake until meringue is golden brown.