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1-1/2 c. sugar
3 Tbsp. flour
1/2 tsp. nutmeg
1 Tbsp. butter
2 well-beaten eggs
3 c. cut rhubarb

Blend sugar, flour, nutmeg and butter. Add eggs. Pour over rhubarb
in 9 inch pastry-lined pie pan. Top with lattice or crust. Bake
at 450 degrees for 10 minutes, then 350 degrees for 30 minutes.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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