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Creamed Rhubarb Pie
1 c Sugar
2 tb Butter
1 tb Flour; (heaping)
3 tb Water
2 c Rhubarb
1 Pie shell; baked
Cut 2 cups of rhubarb and cover with boiling water. Let stand for five
minutes. Drain and mix in the sugar, butter, water and egg yolks. Cook
until creamy and thick. Pour into baked shell and cover with meringue made
from the two egg whites. Bake at 350 until meringue peaks are golden brown,
approximately 15 minutes. Let pie cool before putting in filling and cool
filling slightly before putting in pie and topping with meringue. Makes 8
or 9-inch pie.
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