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3 stalks rhubarb, sliced
1 pt. strawberries, sliced
2 eggs
1 1/4 c. sugar
1/8 tsp. salt
1/2 c. cream
2 Tbsp. melted butter
1/2 tsp. vanilla

Arrange rhubarb and strawberries in pastry crust. Beat
2 eggs, sugar and salt until well mixed. Stir in 1/2 cup
cream, 2 tablespoons melted butter and 1/2 teaspoon vanilla.
Cook over low heat until thickened. Pour custard over fruit
and crisscross pastry over top. Bake at 350 degrees for 45 minutes.

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