1 (10 inch) baked pie shell
4 egg yolks
3/4 c. milk
1 tsp. vanilla
1 1/2 c. sugar
3 tbsp. flour
1/4 tsp. salt
1/2 tsp. nutmeg
3 c. diced rhubarb

MERINGUE:

4 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar

Combine egg yolks, milk and vanilla. Mix together sugar, flour, salt and nutmeg. Add to egg mixture. Spread rhubarb evenly in pie shell and pour filling over. Cook in microwave on cookmatic level 8 (560 watts) for 10 to 12 minutes or until filling is almost set.

For meringue, beat egg whites and cream of tartar until foamy. Add sugar, 1 tablespoon at a time. Beat until stiff. Spread over filling. Cook on cookmatic level 9 (630 watts) 2-3 minutes.