Crust:

• 2 cups flour
• 1 cup butter
• 1 Tbsp sugar

1. Heat oven to 375.  
2. Combine crust ingredients until crumbly.  
3. Press into un-greased 9×13 pan.  
4. Bake 15-20 minutes. 

Filling:

• 2 cups sugar
• 2/3 cup milk
• 1/3  cup orange juice
• 4 cups rhubarb
• 4 Tbsp cornstarch
• 4 egg yolks, beaten

1. In sauce pan, combine sugar, corn starch, rhubarb, milk, and orange juice.  
2. Cook over medium heat until rhubarb is tender and mixture thickened.  Stir constantly! 
3. Remove from heat.  
4. Stir a small amount of mixture  into the beaten egg yolks
5. Add the yolks to rhubarb mixture and return to heat until it boils.  
6. Set aside to cool  

Meringue:

1. Beat the 4 egg whites until frothy 
2. Add 4 Tbsp sugar and 1 tsp vanilla and stir.  

Final Steps:

1. Pour cooled filling into crust and spoon meringue over filling.  
2. Bake at 350 for 12-15 min.