Preheat the oven to 325 degrees F.

Mix the graham cracker crumbs and ground almond together. Pour in the melted butter and stir to combine.

Press into an ungreased 8 x 8-inch baking dish using the bottom of a measuring cup to help compact if you like and bake for 10 minutes, or until lightly browned. Remove from the oven.

Increase the oven temperature to 350 degrees F.

While the crust is baking, stir together the egg yolks, sugar, flour, salt, milk, and rhubarb in a large bowl.

When the crust is finished baking, pour the rhubarb mixture over the hot crust and bake for 50 – 60 minutes. The center of the pan, when baked, should be slightly firm and bubbling oh so slightly. It won't be completely solid as it is more like a custard filling. It will take longer to bake using frozen rhubarb.

Just before the rhubarb is finished baking, make the meringue*, using a stand mixer and a clean bowl, beat the egg whites on low speed until foamy.

Now continue to beat on medium speed while you add the sugar one tablespoon at a time, then add the cream of tartar. Beat on high until the meringue is stiff and glossy and stiff peaks form.

Spread the meringue over the hot rhubarb mixture and return to the oven. Make little peaks that will brown easier in the oven.

Bake for 5 – 10 minutes longer, or until the meringue is lightly browned. DO NOT OVERCOOK as your meringue will weep after cooling.

Allow to cool for 30 minutes before slicing.