FILLING:

4 egg yolks, save whites
1 3/4 c. sugar
3/4 c. cream or half & half
1/2 tsp. salt
1 tsp. vanilla
4 c. diced rhubarb
2 tbsp. tapioca
2 tbsp. flour

CRUST:

Make crumbly and press into 9 x 13 inch pan. Bake 10 minutes at 350 degrees.

1 c. flour
5 tbsp. powdered sugar
1/2 c. softened butter

MERINGUE:

4 egg whites (saved from filling)
1/2 c. sugar
1/8 tsp. cream of tartar

Dice rhubarb; set aside. Make crust and bake while making filling. Mix egg yolks and sugar with mixer. Add rest of ingredients except rhubarb; mix well with mixer. Add rhubarb. Pour over baked crust and bake 45 minutes. Beat meringue ingredients until stiff. Spread on top of dessert as soon as it is done baking. Bake until golden brown.