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RHUBARB CUSTARD PIE

cubed rhubarb (fill pie pan to
measure amount needed)
1 1/2 c. sugar
3 egg yolks (save whites for
meringue)
3 Tbsp. flour
1/8 tsp. salt

Mix sugar, flour, salt and rhubarb. Add beaten egg
yolks to rhubarb and mix. Put in unbaked pie shell. Bake at
375 degrees for 45 to 55 minutes or until knife inserted in pie comes
out clean. Make meringue using 2 tablespoons sugar for each
egg white. Cover pie with meringue. Bake 15 to 20 minutes at
350 degrees.

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