Rhubarb Meringue Bars

Name: Rhubarb Meringue Bars
Ingredients: Serves 12; Adapted from thomas keller’s bouchon bakery; 15 young rhubarb stalks (about 2 lbs); 1/2 c (100 grams) superfine granulated sugar; 1/4 c + 2 tbs (120 grams) grenadine; 2 2/3 c (375 grams) all purpose flour; 1/4 c + 3 tbs (46 grams) confectioner’s sugar; 3/4 c + 1 tbs (94 grams) confectioner’s sugar; 1/4 c plus 3 tbs almond meal/flour; 8 oz (225 grams) unsalted butter at room temp.; 1/2 vanilla bean split down the middle; 1 extra large egg (56 grams); 1/2 c + 3 tbs (75 grams) almond flour/meal; 1/2 c + 2 tsp all purpose flour; 2 eggs (150 grams); 1 c + 1 tbs (210 grams) superfine granulated sugar; 1/4 c + 1 tbs (75 grams) whole milk; 1/4 c + 1 tbs (75 grams) heavy cream; 3/4 c + 1 tbs (165 grams) brown butter; 4 large egg whites, at room temperature; 1 cup sugar; 1 pinch cream of tartar; 1/2 teaspoon pure vanilla extract