Crust:

1 c. all-purpose flour
5 tbsp. confectioners' sugar
1/2 c. (1 stick) butter

Mix and press into ungreased 7x11-inch pan. Bake at 350°F for 15 minutes.

Topping:

3 egg yolks, slightly beaten
1 tbsp. all-purpose flour
3/4 c. sugar
2 c. rhubarb, finely chopped

Cook all ingredients over medium heat, stirring constantly until it thickens and the rhubarb is soft. Pour over baked crust.

Meringue:

3 egg whites
6 tbsp. sugar
1/4 tsp. salt

Beat whites until frothy. Beat in 6 tablespoons sugar, 1 tablespoon at a time. Add salt and beat until stiff and glossy and the sugar has dissolved. Place on topping and bake at 350°F for 12 to 15 minutes or until the meringue is a golden brown.

Submitted by: Diana Pereira