Vivian Stauffer'S Rhubarb Cream Pie - cooking recipe

Ingredients

2 Tbsp. butter, melted
2 c. rhubarb, chopped
1 c. sugar
1/4 c. sugar
2 Tbsp. cornstarch
2 egg yolks, beaten
1/4 c. light cream
1/8 tsp. salt

Preparation

In a large skillet, combine butter, rhubarb and sugar.
Cook slowly until rhubarb is tender. Combine remaining ingredients in bowl and add to rhubarb mixture. Cook until thick.
Cool and pour into baked 8-inch pie shell. Top with meringue.
Bake at 350\u00b0 for 12 to 15 minutes. Cool on rack.