Rhubarb Cream Pie

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.

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