2 c. all-purpose flour
2 Tbsp. sugar
1 c. cold butter or margarine

In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13 x 9 x 2 inch baking dish. Bake at 350° for 20 minutes. Cool on a wire rack.

2 c. sugar
1/3 c. all-purpose flour
1 tsp. salt
6 egg yolks, beaten
1 c. whipping cream
5 c. 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.

6 egg whites
1/2 tsp. cream of tartar
3/4 c. 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 before serving. Refrigerate leftovers. Yield: 12-15 servings.