This delicious rhubarb dessert can be made in a 9x13 pan or two pie plates. 

Ingredients:

Crust:

1 C Butter

2 C Extra Light Pastry Flour

3 Tbsp Sugar

Custard:

5 C Chopped rhubarb

2 C sugar

6 Egg yokes

1 tsp Vanilla

1 Tbsp Extra Light Pastry flour

1/2 tsp Salt

1 C Whipping Cream

Meringue:

6 Egg Whites

12 Tbsp sugar

1 tsp vanilla

1/2 tsp Salt

Method:

Combine the ingredients for the crust and press into the baking dish of your choice. 

Bake 350 degrees for 10 minutes

Meanwhile, combine the custard ingredients. Once crust is done, pour over crust and bake for 45 minutes at 350. 

For the Meringue, beat the egg whiles and slowly add sugar. Then add the vanilla and salt. Whip until peaks form. 

Pour over baked custard and bake until golden.

Enjoy!