1/2 lb. butter
2 c. flour
1 tbsp. sugar
6 egg yolks
1 1/2 c. sugar
4 tbsp. flour
1/4 tsp. salt
1 c. cream or condensed milk
6 egg whites
6 tbsp. sugar
2 tsp. vanilla
Coconut or nuts

Mix the butter and flour with the 1 tablespoon sugar. Pat into a 9 x 13 inch pan. Bake at 350 degrees for 10 minutes.

Wash and dice 5 cups of rhubarb. Mix well with the egg yolks, 1 1/2 cups sugar, 4 tablespoons flour, salt, and cream. Pour the mixture over the baked crust. Bake at 350 degrees for 40-45 minutes.

When the above has 5 minutes to go, beat the egg whites until stiff. Add 6 tablespoons sugar slowly. Add the 2 teaspoon vanilla. Pour over the baked filling and sprinkle with a handful of coconut or nuts. Bake at 375 degrees until golden brown.