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3 Tbsp. flour
1 c. sugar
1 egg, beaten
2 c. tender rhubarb, cut into
1/2-inch lengths
1 recipe for 2 crust pastry

Sift flour and sugar together. Add beaten egg and mix
thoroughly; add rhubarb. Line 9-inch pie pan with pastry and
pour in filling. Cover with top crust or lattice; brush top
pastry with milk and sprinkle with a little sugar. Bake in
425 degrees oven for 10 minutes. Reduce temperature to 350 degrees and bake
35 minutes longer. This is a plain basic recipe for those who
like to eat rhubarb pie but have never made it. No fancy
frills or subtle techniques are required.

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