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Ingredients
- 3 c. sliced rhubarb
- 1/2 c. raisins, presoaked and drained
- 1 1/4 c. sugar
- 4 Tbsp. flour
- 1/4 tsp. salt
Method
- Combine ingredients and mix well.
- Turn into 9-inch pastry shell.
- Dot with butter.
- Cover with top crust.
- Brush top with milk and sprinkle with sugar.
- Cover pastry edges with foil to prevent overbrowning.
- Bake at 400° for 40 to 45 minutes.