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RHUBARB CREAM PIE 4 c. rhubarb 1 c. sugar 1 Tbsp. butter or margarine 3 eggs, separated 2 Tbsp. cornstarch 9-inch baked pie shell Cook rhubarb over low heat (double boiler) without water. Mix sugar and cornstarch. Add to rhubarb. Cook until creamy. Add butter. Separate egg yolks and whites. Slowly add rhubarb mixture to beaten egg yolks. Return to pan; cook until yolks are also thickened. Cool slightly. Put in 9-inch baked pie shell. Top with meringue. Beat egg whites; slowly add 1/4 cup sugar and 1/4 teaspoon cream of tartar. Bake for 20 to 25 minutes in 325 degrees oven. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!