Instructions: 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.

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