1 c. flour
2 tbsp. sugar
1/2 c. butter
1/2 c. very finely chopped walnuts

Spread into 9 or 10-inch pie plate and bake 10 minutes at 325 degrees.

FILLING:

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

Beat well and add 2 1/2 cups diced rhubarb. Pour into pie crust and bake at 325 degrees for 45 minutes.

MERINGUE:

3 egg whites, stiffly beaten
6 tbsp. sugar

Add sugar gradually until peaks form. Spread over filling and brown at 400 degrees 8-10 minutes.