1 c. all-purpose flour
2 tbsp. sugar
1/2 c. butter
1/4 c. chopped walnuts

Mix above ingredients and press into a 9x9x2 pan. If using a 9x13 pan double the ingredients for the entire recipe. Bake 350 degrees for 20 minutes.

FILLING:

3/4 c. sugar
3 tbsp. all-purpose flour
3/4 lb. fresh rhubarb (3 c.), finely chopped
3 slightly beaten egg yolks (save egg whites for topping)
1/3 c. milk
1/2 tsp. vanilla

Spoon over hot crust. Return to oven and bake 40 minutes more.

TOPPING:

3 egg whites
1/3 c. sugar

In small mixer bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff. Spread over hot rhubarb. Return to oven and bake 12-15 minutes more until meringue is golden.

9x9x2 pan, 9 servings.

13x9 pan, approximately 18 servings.

Tastes great with vanilla ice cream on top.