Rhubarb Cream Delight

Crust:

1 ½ c. flour

3 Tablespoon sugar

¾ cup margarine or butter

Cream Filling:

1 ½ cup sugar

4 egg yolks, beaten

2 cups cream or evaporated milk

4 Tablespoon flour

4 cup chopped rhubarb

Meringue:

4 egg whites, beaten until stiff

¼ cup sugar

¼ teaspoon cream of tartar

Combine crust ingredients until crumbly.  Press into a 9x13 pan.  Bake at 350 degrees for 20 minutes. 

Combine all filling ingredients and cook in heavy saucepan over medium heat.  Stir constantly until thickened. 

Watch carefully because mixture will scorch easily.  Pour hot filling into crust.  Top with meringue. 

Bake at 325 degrees for 15-20 minutes or until golden brown.