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DescriptionEdit

IngredientsEdit


DirectionsEdit

  1. Melt butter, add rhubarb and 1 cup Sugar.
  2. Blend thoroughly.
  3. Cook slowly, stirring constantly for 10 minutes or until Sugar melts and rhubarb is soft.
  4. Mix 1/4 cup Sugar, cornstarch, egg yolks, cream and salt.
  5. Add to rhubarb mixture.
  6. Cook until thick, about 3 minutes.
  7. Cool.
  8. Pour into cooled pastry shell; top with meringue and brown lightly.

See alsoEdit

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