Rhubarb Crisp Recipe

For crust, mix flour, butter and sugar and pat mixture into 9x13-inch pan. Bake at 375 degrees F. for 15 to 20 minutes or until light golden brown.

For filling, blend sugar and flour in heavy saucepan. Add rhubarb, cream and orange juice. Cook until rhubarb is done and mixture thickens. Add to egg yolks gradually and return to heat. Cool slightly and pour over cool crust.

For meringue, beat egg whites until stiff, gradually adding sugar. Spread over filling and bake at 350 degrees F. for 12 to 15 minutes.