CRUST:

1 1/2 c. flour
3/4 c. butter
3 tbsp. sugar

CREAM FILLING:

2 c. sugar
2/3 c. cream or evaporated milk
3 tbsp. flour
4 c. chopped rhubarb
4 egg yolks, beaten
1/2 tsp. nutmeg

MERINGUE:

4 egg whites
1/4 c. sugar

Combine crust ingredients until crumbly; press into a 13"x9" baking pan. Bake at 350 degrees for 20 minutes.

While crust is baking, combine all filling ingredients and cook in heavy saucepan over medium heat. Stir constantly until thickened, watch carefully because mixture will scorch easily. (Mixture may also be cooked in microwave.) Pour hot filling into crust; top with meringue made by beating egg whites with sugar until thick and satiny. Bake at 325 degrees for 15 to 20 minutes or until golden brown. Refrigerate any leftovers.