CRUST:

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

MERINGUE:

6 egg whites
1/2 tsp. salt
1/2 tsp. vanilla extract

CUSTARD:

5 c. rhubarb, diced
2 c. sugar
6 egg yolks
4 tbsp. flour
1 c. evaporated milk

Mix crust ingredients together and pat into 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. On top of crust, place rhubarb, then pour custard evenly on top of rhubarb. Bake 35 minutes at 350 degrees. Five minutes before it's done, make meringue. Place on top. Put back in oven 3 to 5 minutes or until it's lightly browned. Cool and serve.