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A rustic no-fuss crust and a simple custard filling, yet springtime special!
Frozen rhubarb can be used in this pie--there's no need to thaw.
The grated orange peel adds zip to this tart, but feel free to leave it out if you don't care for it.
Dipped Cream Cheese Strawberries
Lime in the Coconut Cookie Fudge
The Great Pumpkin Cake