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Reviewed: Jun. 18, 2008

This is absolutely delicious. Do not change a thing-make it as written and you will receive rave reviews. Very easy to make with wonderful results. I made in a pyrex baking dish, so I turned down the temperature to 325 degrees, and allowed it to cool for two hours in the fridge, but I think it will taste even better once it has been refridgerated overnight. It should be called "Rhubarb Dream Dessert".....

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Reviewer:

Jaden


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Reviewed: Jun. 12, 2008

This is exactly the recipe my mother used to make. It is one of the best on this site!! Do not change one thing about this, it is near perfect. My boyfrind, his dad and my family all claim this as their favorite dessert ever. THANKS

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Reviewer:

Billie O'Bryan

	Home Town: Buffalo Gap, South Dakota, USA Living In: Chadron, Nebraska, USA
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Reviewed: May 19, 2008

Really excellent flavour and lovely fluffy texture of meringue!

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Reviewer:

WGHOLDEN


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Reviewed: Jul. 1, 2007

Like rhubarb meringue pie only easier and feeds more people. Delicious! I used half white/half wholewheat flour in the crust part of recipe.

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Reviewer:

CYNKUEN


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Rhubarb Meringue Dessert

Reviewer:

Jaden

Reviewer:

Billie O'Bryan

Reviewer:

WGHOLDEN

Reviewer:

CYNKUEN