Jane’s Rhubarb Custard Meringue Dessert

9 x 13 pan (I tried an 11 x 15 pan and liked it better, a bit thinner)

CRUST:
2 C flour
2 sticks butter (1/2 lb.), melted
2 T sugar

FILLING:
5 C cut rhubarb
2 C sugar
1/4 c flour
1 C cream
6 egg yolks, beaten

MERINGUE:
6 egg whites
¾ cup sugar

1. Mix crust ingredients
2. Press in pan and bake 10-15 minutes at 350 degrees.
3. Chop rhubarb to total about 5 Cups

4. Separate eggs.
5. Combine cream, sugar, egg yolks, and flour.
6. Fold in rhubarb.
7. Pour filling on top of baked crust. 
8. Bake 40 minutes in 350 degree oven.
9. Make meringue with egg whites and sugar; put on filling and bake until brown. 10-15 minutes. Cool completely before serving.
Enjoy!