Rhubarb Meringue Dessert

Base:
1/2 C margarine, softened
1 C flour
1 T sugar

Filling:
3 egg yolks
1 C sugar
2 T flour
1/4 tsp salt
1/2 C light cream
2 1/2 C fresh or frozen rhubarb, cut up

Topping:
3 egg whites
1/3 C sugar
1 tsp vanilla
1/4 C flaked coconut

Blend margarine, flour, and sugar. Press crumbs evenly into ungreased 9 x 9-inch pan. Bake at 350 degrees for 10 to 15 minutes. In a mixing bowl, blend egg yolks, sugar, flour, salt, and cream. Mix until smooth. Distribute cut rhubarb on baked crust and pour egg yolk mixture evenly over the rhubarb. Bake at 350 degrees for 45 minutes. If you double the recipe and put it in a 9 x 13-inch pan as I did, you will need to bake for close to an hour. The custard should be mostly set and starting to brown around the edges. Beat egg whites until foamy. Beat in sugar, a little at a time, beating well between each addition. Beat until stiff glossy peaks form. Do not under beat. Add vanilla and beat until incorporated. Spread evenly over baked custard, being sure that the meringue touches the edges of the pan all around. Sprinkle with coconut. Bake an additional 10 to 15 minutes or until meringue is golden and coconut is toasted. Serve warm or cold.