Preheat oven to 350F.
Crust:
1 Cup Butter
2 Cups Flour
4 Tbsp Maple Sugar
Mix until crumbly. Pat into a 9x13 pan and bake for 10 minutes.
Filling:
5 Cups Rhubarb, chopped fine
6 Egg Yolks
2 Cups Maple Sugar
7 Tbsp Flour
1/4 tsp Salt
1 Cup Heavy Cream
Mix together and pour over baked crust.
Meringue:
6 Egg Whites
1/2 Cup Maple Sugar
1/4 tsp Salt
1/4 tsp Cream of Tartar
1 tsp Vanilla
Mix dry ingredients together in a bowl.
Beat egg white in another bowl, gradually adding dry ingredients.
Continue beating until stiff peaks form.
Gently spread over filling and bake 15 minutes.