What a difference a month makes and rhubarb pie

Ok, quick re-cap of this past month's events:
- the seating chart needed to be re-done- the family quiz was finalized and then finalized again (and again hours before the wedding)
- I caught a horrible cold over Easter
- I woke up on April 7th with a horrible case of herpes simplex on my upper lip and under my nose but my maid of honor arrives, so all is well
- the "despedida de soltera" or hens night was on Wednesday April 7th (I still had a slight fever) and it was fun!
- Thursday April 8th was spent running around with my maid of honor Eva, who was a great sport about it all and made the groom's growing panic much more bearable
- Thursday evening Eva and I spent lots of time pinning the table cloths to the tables.
- the night before the wedding I slept in Eva's hotel room because the groom and his best man had a different schedule (sleeping 2 hours later than us for starters)
Then, the wedding day (Friday April 9th):
7AM: shower, put on dress, realize I forgot to pack underpants, wake up Eva
7:30AM: Eva tapes the dress to me, drives me to the beautician's (she got breakfast while my herpes was painted over)
9:30AM: hairdresser's appointment... my future mother-in-law is there getting her hair done aswell, Eva goes to her hotel room to shower and get ready.10:30AM: I go home to put on some underpants... not going commando to the wedding
11:15AM: the groom, his best man, my maid of honor, and I all go to the registry office
11:30AM: my family turns japanese... lots of cameras... I can now feel the coffee in my stomach (thank you for breakfast Eva! I would have fainted without it.)
11:40AM: the ceremony
11:55 AM: more pictures!
12:00PM: we take professional pictures in the park
12:30PM: we arrive at the venue and the imperial march plays as we go inafter that food, poems, music, cocktails etc.

The next day we offered our guests a hiking tour or a museum and city tour of Nuremberg.
In the evening the menu consisted of roast suckling pig and cocktails.

I think everyone had a good time.

Today:
canard á l'orange and rhubarb meringue pie...
recipe for the pie:measurements in metric system (sorry.)
10" pan (26cm)
preparation time: 45 mins
baking time: 40 mins

500g rhubarb
5 eggs
150g butter
100g sugar
2 Tbsp vanilla sugar (I'm sure vanilla flavouring works just as well... but am not sure of amount)
150g flour
75g corn starch
2 Tsp baking powder
1 pinch of salt
150g castor sugar (I used regular sugar)
butter to grease the pan

1) wash the rhubarb, peel it and cut it into pieces of about 4cm length
2) pre-heat oven to 180°C or 360°F
3) grease the pan
4) separate 3 of the eggs, set aside eggwhites
5) cream butter with the 100g sugar and vanilla sugar.
6) slowly add the 2 whole eggs and the 3 egg yolks.
7) sift together the flour, starch and baking powder and then add the mixture to the butter mixture.
8) pour dough into the pan and press the rhubarb pieces into it.
9) bake for about 25 minutes.
10) make the meringue mixture:
- beat the egg whites with the pinch of salt until they are stiff.
- slowly add the castor sugar (in my case regular sugar)
11) spread this onto to the cake (or make little clouds)
12) bake for another 15 minutes
13) take out and let cool.
14) enjoy!