2 c. diced rhubarb
3 egg yolks
1 tbsp. flour
1 c. sugar
1/2 c. heavy cream

Mix egg yolks and sugar. Add cream. Stir in rhubarb. Pour into unbaked pastry shell. Bake, open face, until custard is set, about 40 minutes at 350 degrees. Top with meringue: Beat 3 egg whites until frothy. Slowly add 3 tablespoons sugar gradually, beating until stiff peaks form and sugar is dissolved. Spread meringue over filling, sealing to edges of pastry. Bake 12 to 15 minutes in 350 degree oven or until meringue is golden.