1 c. butter
2 c. flour
1 tbsp. brown sugar

Mix with cutter into crumbly texture. Pat into 9 x 12 inch pan and up sides about 1 inch. Bake 15 minutes.

FILLING:

6 egg yolks
2 c. sugar
1/2 tsp. salt
1/4 c. flour
5 c. rhubarb, finely cut

Mix and pour into baked crust. Bake 45 minutes at 350 degrees. Remove and put meringue on immediately.

MERINGUE:

6 egg whites
3/4 c. sugar
1/2 tsp. cream of tartar
Pinch of salt

Beat egg whites with cream of tartar until frothy. Gradually beat in sugar and salt, a little at a time. Beat until sugar is dissolved and meringue is stiff and glossy. Sprinkle with coconut if you wish. Bake 15 minutes. Cool on rack and cut.