Crust
2	Cups	All-purpose flour
2	Tbsps.	Granulated sugar
1	Cup	Cold butter or margaring

In a bowl, combine the flour and sugar;cut in butter until crumbly. Press into a greased 13x9x2" baking dish. Bake at 350° for twenty minutes. Cool on a wire rack while preparing filling.

Filling
2	Cups	Sugar
1/3	Cup	All-purpose flour
1	Tsp.	Salt
6	Egg yolks	Beaten
1	Cup	Whipping cream
5	Cups	Sliced fresh or frozen rhubarb, thawed

In a bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50 to 60 minutes or until set.

Meringue
6	Egg whites
1/2	Tsp.	Cream of tartar
3/4	Cup	Sugar
1	Tsp.	Vanilla extract

In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours beofre serving. Refrigerate leftovers.

YIELD: 12-15 servings