Rhubarb Dessert

Crust:

1 cup flour

½ cup butter

1 tablespoon sugar

¼ teaspoon salt

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Filling:

2 ½ cups rhubarb, cut fine

3 eggs, separated

2 ½ tablespoons flour

1 cup sugar

1 tablespoon melted butter

1 tablespoon cream

6 tablespoons sugar for meringue

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To make crust:

In mixing bowl, blend 1 cup flour, ½ cup butter, 1 tablespoon sugar and salt. Mix until crumbly, as if for pie crust. Pat into 8-inch square pan. Bake in 400-degree oven for 10 to 15 minutes

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To make filling:

In saucepan, combine rhubarb, 3 egg yolks, 2 ½ tablespoons flour mixes with 1 cup sugar, melted butter and cream. Cook for 8 to 10 minutes, or until thick. Cool before spreading on crust.

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To make meringue:

Beat 3 egg whites until almost still. Gradually add 6 tablespoons sugar. Beat until glossy and stiff. Spread on top. Bake for 15 minutes or until meringue is lightly browned.

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Makes 9 servings