Esther's Cream Rhubarb Pie

         Yield: 1 Servings
Categories: Pies

Baked pastry pie shell 2 tb Butter 2 c Rhubarb; finely chopped 1 1/4 c Sugar 2 tb Cornstarch 1/4 c Cream 2 Egg yolks 1 pn Salt Melt butter, add rhubarb and 1 cup sugar. Blend thoroughly. Cook slowly, stirring constantly for 10 minutes or until sugar melts and rhubarb is soft. Mix 1/4 cup sugar, cornstarch, egg yolks, cream and salt. Add to rhubarb mixture. Cook until thick, about 3 minutes. Cool. Pour into cooled pastry shell; top with meringue and brown lightly. Recipe by: Esther Guyer