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Rhubarb Cream Pie


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  • 2 tlb. butter
  • 2 cup diced rhubarb
  • 1 cup sugar
  • 1/4 cup sugar
  • 2 Tlb cornstarch
  • 2 eggs separated
  • 1/4 cup cream
  • 1/8 tsp. salt
  • 1 baked pie shell



Step 1

In a saucepan, melt butter; add rhubarb and 1 cup sugar. Cook slowly until rhubarb is tender. Combine 1/4 cup sugar, cornstarch, two egg yolks (beaten well), cream and salt. add to rhubarb and cook until thickened. Pour into a baked pie shell. Beat egg whites until stiff. Spread meringue on top of pie and bake at 300 for 15 minutes or until golden brown.

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