Combine:

1 c. flour
2 tbsp. sugar
1/2 c. butter
1/4 c. nuts

Spread in 9 x 9 inch pan. Bake 15 to 20 minutes at 325 degrees.

FILLING:

2 1/2 c. rhubarb
3 beaten egg yolks
1 c. sugar
1/3 c. cream
2 heaping tbsp. flour
1/2 tsp. vanilla

Spread on crust and bake at 325 degrees for 45 minutes. Beat 3 egg whites plus 6 tablespoons sugar. Put on baked dessert and spread coconut on top. Bake at 400 degrees until desired brown.