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Sour Cream Rhubarb Pie

Sour Cream Rhubarb Pie

1-1/4 cup cut rhubarb
1 cup sour cream
1 Tablesp. flour
1 (9 inch) unbaked pie shell
1-1/2 cup plus 2 tablesp. sugar
3 eggs, separated

Put rhubarb in the pie shell; mix sour cream, sugar, flour and egg yolks together. Pour over rhubarb. Bake at 35o degrees for 1 hour. Cool slightly. Beat egg whites with 1/4 tsp. cream of
tartar until frothy. Beat in 6 tablesp. sugar gradually. Beat until mixture is thick and glossy and the sugar is dissolved. Swirl the meringue over the filling. Bake at 375 degrees for 8-10 minutes or at 300 degrees for 15-20 minutes for a crisper meringue.
Gloria in Wyoming


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