need some help converting this recipe to vegan....

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can someone help me convert this recipe to a vegan version...

 

Rhubarb Custard

 

crust

1c butter

2c flour

1tsp salt

2 tsp sugar

cream together and press into a 9x13 cake pan. bake 2 350 for 10 min.

 

Filling:

5 c fresh rhubarb(diced small)

6 eggs yolks ( save the whites)

2 c sugar

4 tbsp flour

1 c heavy cream

mix & pour into crust. bake @ 350 for 45min

 

Meringue:

 

6 egg whites

3/4c sugar slowly add to white as you whip into peaks.

spread onto dessert & brown in oven