| 1 Cup Butter |
| 2 Cups Flour |
| 2 Tbsp. Sugar |
| 6 Eggs |
| 2 Cup Sugar |
| 4 Tbsp. Flour |
| 1 Cup Cream |
| 1/4 Tsp. Salt |
| 5 Cups Rhubarb |
| 12 Tbsp. Sugar |
| 2 Tsp. Vanilla |
Preheat oven to 350 ° F.
Combine first three ingredients and press into 9 X 13 inch pan. Bake for 10 minutes.
Separate eggs and beat egg yolks with 2 cups of sugar, flour, cream and salt. Add chopped rhubarb and pour this mixture over the baked crust. Bake for 45 minutes.
Meanwhile, beat egg whites until frothy. Gradually add the 12 tablespoons of sugar. When soft peaks form add vanilla and continue to beat until stiff peaks form. Spread meringue over baked rhubarb and return to the oven and bake until meringue is browned.