CRUST:

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

FILLING:

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

MERINGUE:

3 egg whites
6 tbsp. sugar
Coconut

Combine crust ingredients and pat into 9" square pan. Bake 15 to 20 minutes at 325 degrees (until light brown). Combine all ingredients for filling and spread on baked crust. Bake at 325 degrees for 45 minutes. Top with meringue and sprinkle with coconut. Brown at 400 degrees.