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Crust:
1 c. flour–1/2 c. butter–2 T. sugar
Mix, place in square (9×9) cake pan
Bake 20-25 minutes. 350
Filling:
1 1/4 c. sugar 3 egg yolks beaten thick
2 1/4 c. rhubarb 1/3 c. milk
2 T. flour
Cook til thick–cool–put in crust
Topping:
Beat 3 egg whites stiff; add 1/2 c. sugar and little vanilla.
400 /15 minutes. Brown as for pie meringue.