Instructions: Melt butter; add diced rhubarb and one cup sugar. Cook slowly until rhubarb is tender. Combine 1/4 cup sugar, cornstarch, egg yolks, light cream and salt. Add to rhubarb and cook until thick. Cool. Pour into a baked 8-inch pie shell. Top with meringue. Bake at 350 degrees for 12 to 15 minutes.

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