Rhubarb Custard Pie - cooking recipe
Ingredients
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1 (9-inch) unbaked pie shell
3 egg yolks
1/2 c. sugar
1/4 tsp. salt
2 c. milk
Preparation
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Cut rhubarb and fill the pie shell about 2/3 full.
Mix egg yolks, sugar, salt and milk and pour over rhubarb.
Bake for 1 hour at 350\u00b0, or until set.
Put meringue on top with the whites.
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