CRUST:

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

Combine ingredients; press into 8x8 baking dish. Bake in oven at 350 degrees for 15-20 minutes.

FILLING:

1 1/2 c. sugar
3 egg yolks, beaten
2 lg. tbsp. flour
1/3 c. cream
2 1/4 c. diced rhubarb

Put filling ingredients, except rhubarb, in glass bowl and beat well. Add rhubarb and stir well. Cook in microwave until mixture starts to raise around edges. Stir down and cook again, continuing in this manner until rhubarb is tender. Pour hot mixture over crust.

MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar

Beat the egg whites and cream of tartar until soft peaks form. Slowly add sugar, beating until stiff and glossy. Spoon over rhubarb, sealing to edge of dish. Brown in 425 degree oven until meringue is brown, about 8 minutes. Watch carefully not to burn.