3cupsrhubarbsmaller dice for individual servings, diced
For the Meringue:
4egg whitesat room temperature
Preheat your oven to 325° F. and place ramekins on a baking sheet to catch any drips.
For the base: Add all ingredients to a medium bowl and using a pastry cutter, two knives or a fork, cut the butter in to the flour and sugar until it's a coarse meal. Press in to ramekins (or a 9x9-inch pan). Bake for 15-20 minutes at 325° F. or until set.
Remove from oven and raise oven temperature to 350° F. Allow base to cool 5 minutes or so.
For the filling: Combine all ingredients in a medium bowl. Spoon over cooked base. (*Note, filling doesn't rise much during baking. It's more a case of setting. You can fill your ramekin near the top, allowing a little rising room). Bake in 350° oven for 30 minutes (for individual ramekins) to 40 minutes (for 9x9-inch pan), or until set.
For the meringue: In a large bowl, or the bowl of a stand mixer, beat the egg whites until soft peaks. Gradually add sugar and continue beating until stiff peaks form. Spoon over hot filling. Bake in 350° F. oven for 10-15 minutes, or until golden.
To feed a crowd, you can double the recipe and bake in a 9x13-inch pan.