Rhubarb Meringue Torte

Crust:
1 C cold butter
2 C flour
2 T sugar
Combine flour and sugar; cut in butter until crumbly.
Pat into an ungreased 9 x 13-inch pan and bake in 350 degree oven for ten minutes.
Cool slightly.

Custard:
6 egg yolk
1 C whipping cream or half and half
2 C sugar
4 T flour
1/2 tsp salt
5-6 C rhubarb, cut into small pieces
Beat egg yolks, cream, sugar, flour and salt together.
Fold in rhubarb and pour over baked crust.
Bake at 350 degrees for 45-55 minutes, until custard is set.

Meringue:
6 egg whites
pinch of salt
3/4 C sugar
1 tsp vanilla
Beat egg whites with salt and vanilla until foamy.
Add sugar gradually and beat until stiff.
Spread over custard and bake at 350 degrees until golden, about ten minutes.