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Rhubarb Cream Pie

9-inch unbaked pie crust
4 cups rhubarb
1 cup sugar
1/4 cup flour
3/4 cup whipping cream
Cinnamon, to taste

Combine the rhubarb, sugar and flour. Place in unbaked pie shell.
Pour cream over. Sprinkle with cinnamon. Bake 425 degrees 20 minutes.
Reduce temp to 350 degrees and continue baking until sets, about
25 to 30 more minutes. Cool and serve.

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