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RHUBARB CREAM PIE

Miss Lydia J. Yoder

1 C. sugar
1 C. sweet cream or rich milk

1 egg, beaten
3 T. flour

Mix well. Pour over 1 to 2 cups fresh rhubarb that has been cut fine and placed in an unbaked
pie shell. Bake like custard.
NOTE: This recipe is 1 in which any fresh fruit of the season may be used.

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