1 c. butter
2 c. flour
2 tbsp. sugar
6 egg yolks
2 c. sugar
1 c. half and half
4 tbsp. flour
1/2 tsp. salt
6 c. cut up rhubarb

Mix 1 cup butter, 2 cups flour and 2 tablespoons sugar and pat into a 9x13 inch pan. Bake 15 minutes at 350.

Beat egg yolks. Add all remaining ingredients (except rhubarb). Mix well. Then add rhubarb. Pour over baked crust. Bake at 350 until custard is set, about 50 minutes.

Make meringue by beating 6 egg whites until frothy. Add 1/4 teaspoon cream of tartar and continue beating until very stiff peaks form, while gradually adding 12 tablespoons sugar (1 tablespoon at a time). Spread on filling. Seal to edge. Return to oven to brown.