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Rhubarb Custard Pie

Nutrition per serving    (USDA % daily values)
CAL
426
FAT
49%
CHOL
17%
SOD
15%

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Ingredients for 8 servings

2 large egg whites

1-2 tablespoons ice water Filling

1 teaspoon vanilla extract

1/4 cup nonfat milk

1/2 cup sugar

1 1/2 pounds rhubarb, trimmed and cut into 1/4-inch pieces (5 cups)

Crust

2 tablespoons all-purpose flour Meringue

1/8 teaspoon salt

3 tablespoons canola oil

1 tablespoon sugar

1 tablespoon butter, softened

1/4 teaspoon cream of tartar

3/4 cup sugar

3 large egg whites

1 large egg

1 tablespoon butter

1 cup all-purpose flour

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