Instructions: In bowl combine brown sugar, flour, and salt.

Stir in rhubarb and let stand 15 minutes.

Preheat oven to 400F (205C).

Combine egg yolks and lemon juice; stir into rhubarb mixture.

Pour the rhubarb filling into unbaked pastry shell.

Bake at 400F (205C) for 20 minutes.

Reduce heat to 350F (180C), continue baking till knife inserted off-center comes out almost clean, about 20 minutes (cover edges with foil if the crust is getting too brown).

To make the meringue, beat egg whites with vanilla and cream of tartar till soft peaks form.

Gradually add granulated sugar, beating till stiff peaks form.

Spread the meringue over hot filling, sealing (spreading) to the edge.

Bake at 350F (180C) until meringue is golden brown, 12 to 15 minutes. Keep your eye on the meringue to make sure it does not get to brown.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.