- 5 cups (1.2 litres) rhubarb, cut
into 1 inch (2.5 cm) pieces - 1 1/4 cups (300 ml) sugar - 1/3 cup (80 ml)
flour
Combine the sugar and flour and mix with the rhubarb. Place the
mixture into a 9 inch (23 cm) pastry lined pie plate. Cover with the top crust,
press the edges of the top and bottom crusts together, and "flute" so that the
edges are away from the plate. (This is so the edges do not burn.) Slash the
top crust with a knife to allow steam to escape. An alternative is to cut the
top crust in strips and make a lattice type of crust. Bake at 450F (230C) for
15 minutes, then reduce the heat to 350F (180C) and bake for an additional 40
minutes. This delicious juicy pie will sometimes bubble over, so it is a good
idea to put another larger pan under your pie plate.
