CRUST:

1 1/2 c. flour
3/4 c. butter
3 tbsp. sugar
Pinch of salt

Mix and press in 8"x10" pan. Bake at 325 degrees for 20 to 25 minutes.

FILLING:

2 1/4 c. rhubarb
1 1/4 c. sugar
1/3 c. half and half
2 tbsp. flour
3 egg yolks

Cook until thick (stove top or in microwave). Pour over baked crust.

TOPPING:

3 egg whites
6 tbsp. sugar
3/4 tsp. cream of tartar

Beat until stiff. Spread on filling. Brown in oven at 325 degrees for an additional 10 to 15 minutes.