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Rhubarb Custard Pie

8 inch pie shell, unbaked

1 cup sugar

1 T. flour

1/2 cup milk

2 egg yolks, beaten slightly

1/4 tsp. salt

2 cups finely chopped rhubarb

Combine and pour into unbaked pie shell. Bake 375° 10 minutes. Reduce heat to 350° for additional 30-35 minutes. Custard will move slightly when set.

Prepare meringue

2 egg whites

1/8 tsp. cream of tartar

Dash of salt

4 T. sugar

1/2 tsp. vanilla

Beat egg whites with cream of tartar and salt on high. When egg whites are stiff, slowly add sugar while beating. Add vanilla.

Spread on hot pie and bake 425° for 8 minutes or until lightly browned. Allow to cool.

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