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A delightful tangy rhubarb filling tops the shortbread crust in this recipe from field editor Patricia Staudt of Marble Rock, Iowa. The tender meringue will melt in your mouth!"
Originally published as Rhubarb Angel Dessert in Taste of Home April/May 2004, p11
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Reviewed on Jan. 13, 2010 by bridgetjean
I have made this recipe so many times I know it by heart!! it is my favorite! it has a very unique texture, fantastic!
Reviewed on Oct. 16, 2009 by dmp6
Whsat an amazing way to serve rhubarb perfect for company.
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