Rhubarb Cream Tart


1 1/2 c. rhubarb, finely cut
3/4 c. sugar
2 Tbs. flour
1 egg
1 Tbs. butter
flaky pastry

Mix flour and sugar with rhubarb. Add beaten egg. Line plate with flaky pastry. Pour in filling. Pat with butter. Bake at 425 for 25 min.


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