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Esther’s Cream Rhubarb Pie

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Pies 1 Servings

INGREDIENTS

Baked pastry pie shell
2 tb Butter
2 c Rhubarb; finely chopped
1 1/4 c Sugar
2 tb Cornstarch
1/4 c Cream
2 Egg yolks
1 pn Salt

INSTRUCTIONS

Melt butter, add rhubarb and 1 cup sugar. Blend thoroughly. Cook slowly,
stirring constantly for 10 minutes or until sugar melts and rhubarb is
soft. Mix 1/4 cup sugar, cornstarch, egg yolks, cream and salt. Add to
rhubarb mixture. Cook until thick, about 3 minutes. Cool. Pour into cooled
pastry shell; top with meringue and brown lightly.
Recipe by: Esther Guyer
Posted to KitMailbox Digest  by "Art Guyer" <ThePoint@beachlink.com> on Apr
25, 1998

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