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Rhubarb Custard Pie I

Nutrition per serving    (USDA % daily values)
CAL
395
FAT
56%
CHOL
25%
SOD
17%

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Ingredients for 8 servings

2 egg yolks

1 cup white sugar

2 1/2 cups rhubarb, cut into 1/2 inch pieces

2 (9 inch) unbaked pie crusts

2 1/2 tablespoons all-purpose flour

1 tablespoon butter

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