Two more rhubarb desserts!

Hi,
I am getting full of rhubarb desserts, so since it was a rainy day here in Minnesota, decided to do the last of the two rhubarb recipes and move onto some other!
One of them is a third Rhubarb pie recipe.  This recipe's origin is the St. Cloud Hospital where my mother baked for many years.  I think this is my favorite of the pie recipes, probably because there is only one crust on the bottom and a graham cracker crumb topping. 
The other is a Rhubarb Dessert, but starts out with a rich crust, a similar to pie filling but is topped with a meringue instead of a crust or crumbs.  Both are good!

Rhubarb Pie #3
4 cups chopped rhubarb
3 eggs
2 cups sugar
3 tablespoons flour
1 teaspoon salt
2 tablespoons butter, melted
2 tablespoons vanilla
1 pie crust shell, unbaked
3/4 cup crushed graham crackers
1/4 cup butter melted
Mix the rhubarb, eggs, sugar, flour, salt, 2 tablespoons melter butter and vanilla (yes, really 2 tablespoons, I double checked the recipe to make sure it wasn't a typo!) together.  Pour into the prepared pie crust.  Mix the graham cracker crumbs and butter together and sprinkle on the top of the filling.  Bake at 350 degrees until the pie is set, about 40 minutes.

Rhubarb Dessert
Crust:
2 cups flour
1 cup butter, room temperature
2 tablespoons sugar
Mix the flour and sugar together and cut the softened butter into the flour mixture. Pat into a 9x13 inch pan.  Bake in a 350 degree oven for 10 minutes. 
While that is baking, mix the filling together.
Filling:
5 cups rhubarb, chopped
2 cups sugar
1/4 teaspoon salt
4 teaspoons flour
1 cup cream
6 egg yolks (save the whites for the meringue topping)
Put the filling onto the baked crust and put back into the oven.  Bake for an additional 40 minutes.
When the dessert is almost done cooking start beating the 6 egg whites with an electric mixer (if you can do this by hand, God bless you!).  As you are beating the egg whites, add 8 tablespoons of sugar to the whites, 2 tablespoons at a time.  (This is 1/2 cup total-16 tablespoons in a cup.)  When the egg whites have reached a firm peak, gently fold in 2 teaspoons of vanilla.  Spread on the rhubarb dessert and return to the oven.  Bake for an addional 20 minutes.

Hope you enjoy these desserts!
Bonnie