1979  Rhubarb Dessert or Pie  Crust:
 1 cup flour
 1 Talbespoons sugar
 1/2 cup butter or margarine
Topping:
 1 1/4 cup sugar
 3 egg yolks (beaten)
 2 1/2 cups rhubarb (chopped)
 1/3 cup cream or milk
 2 tablespoons flour
Meringue:
 3 egg whites
 1/4 cup sugar 
 may add 1/4 teaspoon cream of tarter  Crust:
 Combine flour, sugar and butter to make crumb mixture.
 Press firmly into greased 9x9 inch pan.
 Bake at 325 degrees for 20 minutes or until lightly browned.
Topping:
 Combine ingredients for topping in heavy saucepan.
 Cook over medium heat, stirring until thickened, because it does burn easily.
 Cool.
 Pour into baked crust.
Meringue:
 Beat egg whites until stiff.
 Add sugar gradually.
 Beat till it stands in peaks.
 Spread carefully over top of Dessert or Pie.
 Brown in 375 degree oven for 8-10 Minutes.  Elfrieda Postma  