To prepare filling combine sugar, flour and eggs. Stir to form a thick paste. Fold in rhubarb pieces.
Spoon into 2 unbaked pie shells (cut recipe by half if you only want to make one pie)
To prepare crumbs combine all ingredients and mix well. Sprinkle evenly over rhubarb mixture.
Bake at 400 degrees for 10 minutes, reduce heat to 350 degrees and bake 40-50 minutes more.
Combine 1 1/4 c. sugar, salt and flour. Arrange half of the strawberries and rhubarb in pastry lined 9 inch pie pan. Sprinkle with half of the sugar mixture. Repeat with the remaining fruit and sugar mixture, dot with butter. Bake at 425 degrees for 40-50 minutes, or until rhubarb is tender and crust is browned.
Cream together sugar and shortening, add the eggs. Add the next 3 ingredients. Add coffee and flour alternately. Add rhubarb. Pour into a greased 9 x 13 pan. Sprinkle with cinnamon, sugar (add nuts if you want). Bake at 350 degrees for 45 minutes. Makes a moist coffee cake.
Combine rhubarb, 1 c. sugar, salt and 2 Tbsp. water in a sarcepan. Bring to boil over low heat. Dissolve cornstarch in 3 Tbsp. cold water and add to rhubarb mix. Cook, stirring constantly, until clear and thick. Add lemon juice and slightly beaten egg yolks. Remove from heat.
Beat 2 egg whites until stiff but not dry. Fold into rhubarb mix. Pour into pie shell. Beat remaining egg whites until soft peaks form. Gradually add remaining 1/4 c. sugar and beat well. Spoon meringue over rhubarb mixture.
Bake at 350 degrees for about 15 minutes or until meringue is lightly brown.
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