A Delicious Early Summer Dessert

Crust:
1 c flour
5 T sugar
1/2 c butter

Mix together and pat into a 13 x 9" baking dish. Bake at 350 degrees for 15 minutes.

Filling:
3 eggs
2 cups sugar
1/2 c flour
1 tsp. baking powder
4 cups rhubarb, chopped

Beat eggs and sugar very well until thick and lemon colored. Add the flour, baking powder and rhubarb. Pour over crust and bake at 350 degrees for 35 minutes. Cool uncovered and store lightly covered at room temperature. Do not refrigerate. Refrigeration or tight covering will cause the meringue to collapse, as well humidity. This dessert is best served fairly soon after baking.