FILLING:

4 c. rhubarb, cut sm.
1 1/2 c. sugar
1/3 c. instant tapioca
3 eggs
1/2 tsp. salt
2 2/3 tbsp. cream
Nutmeg

CRISP:

3/4 c. flour
1 c. sugar
1/3 c. softened butter

Mix rhubarb, sugar and tapioca. Allow to set, stirring occasionally. Beat eggs well and add salt and cream. Pour into a 9 x 12 inch coated pan or glass baking dish. Sprinkle with nutmeg. Blend together crisp ingredients, sprinkle on top of filling.

Bake 40-60 minutes at 350°F.

Makes 6 large servings.