Rhubarb Cream Pie

Arlene Heiser

Prebake one pie crust.

Melt 2 Tablespoons butter and 1 cup sugar. 

Add 2 cups diced rhubarb. 

Cook these slowly until rhubarb is tender. 

Combine and add following: 

¼ cup sugar

2 Tablespoons cornstarch

¼ cup light cream

2 egg yolks, beaten

1/8 teaspoon salt

Cook until thick, stirring constantly. 

Pout in baked pie shell. 

Make a meringue of 2 egg whites and brown in 425 degree oven.