Made with half and half.
From a box sold in East Moline, Illinois.
Rhubarb Cream Pie
4 c. rhubarb (1 inch pieces or 1 lb.)
2 Tbsp. butter
1 c. sugar
Cook until tender and add:
1-1/4 c. sugar
2 Tbsp. cornstarch
1/8 tsp. salt
3 slightly beaten egg yolks
1/3 c. half and half
Cook until thick. Pour in 9 inch baked crust and cover with meringue and brown for 10 minutes.