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Nell B. Nichols
Medium
By Nell B. Nichols
Published 1965
Tangy rhubarb in rich creamy custard is an early spring farm-style treat
In bowl, combine rhubarb, cut in ¼" slices, sugar, flour, lemon juice and salt. Toss to mix and turn into pie shell. Bake in hot oven (400°F.) 20 minutes.