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Rhubarb Cream Pie
I used frozen rhubarb, so I pre-cooked the fruit, flour and all splenda in micro at High for about 9 minutes, stirring at 3 min. intervals. I added 2 TBLS cream to the eggs and stirred that into the filling. Microwaved on 70% power for a few min. and baked for about 45 min in oven. Lovely! and Yummy too.
13 users found this review helpful
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Reviewed On:
Oct. 19, 2006
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