Crust: Mix well the first 3 ingredients (2 cups flour, 1/4 cup sugar, and butter) and spread into a 13x9 pan. Bake at 350^o for 25 minutes.

Filling: In a saucepan combine rhubarb, 2 1/2 cups sugar, 1/4 flour, 6 beaten egg yolks (reserve whites), milk, and nutmeg. Cook custard and rhubarb until custard is thick and rhubarb is tender. Pour over the crust.

Topping: Next make the topping by beating the 6 egg whites until stiff then add sugar gradually. Spread on top of custard. Bake at 375^o for 10 minutes or until meringue is brown.

This recipe came from Josephine Yaeger.