Not sure of the date on this newspaper clipping but I’m guessing the 1960’s. This pie sounds delish! Recipe is typed below along with a scanned copy.

GREAT RHUBARB PIE

6 tbsp. flour
1 1/2 cups sugar
3 cups rhubarb, cut in uniform pieces
1 cup raisins
1/4 cup chopped walnuts
2 tbsp. butter
1 tsp. lemon juice

Combine flour and sugar. Add rhubarb and raisins, mixing well. Spoon into 9-inch pastry lined pie plate. Dot with butter. Sprinkle lemon juice over top. Moisten edge, adjust top crust; flute and slit.

Bake in hot oven (450 degrees) for 15 minutes; reduce temperature to 350 degrees and bake for 40 minutes.