CRUST:

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

FILLING:

1 1/4 c. sugar
2 tbsp. flour
1/2 c. whipping cream
3 egg yolks
3 egg whites, beaten
3-4 c. rhubarb, cut up
1/2 tsp. nutmeg

Mix first 3 ingredients as for pie crust until crumbly. Press into 9 x 9 inch pan. Bake at 350 degrees for 20-25 minutes.

Combine rest of ingredients, except egg whites. Cook and stir over low heat until thickened and rhubarb is done. Pour onto crust. Top with beaten egg whites. Bake until lightly browned. Can substitute butter flavored Crisco for batter.