No strawberries, no blueberries, no pineapple or other fancy fillers to take over the flavor. Just straight rhubarb pie. This recipe is a perfect combination of tart and sweet and gives a good balance of rhubarb and sugar so the filling isn’t soupy.
4 Cups chopped rhubarb
1 1/3 Cups white sugar
6 Tablespoons all-purpose flour
1 Tablespoon butter
Pastry for a double crust pie
Preheat oven to 450 degrees F. Combine the sugar and flour. Line the bottom crust in the pie pan. Sprinkle about 1/4 of the mixture over the bottom crust. Put the rhubarb on top of this mixture. Sprinkle with remaining sugar and flour mixture. Dot with small pieces of butter and then cover with the top crust. Flute the edges of the pie to seal in the filling. Poke holes in the top crust for venting. As an option, cover the fluted edges of the pie with aluminum foil so the crust edges do not burn and remove the foil about 15 minutes prior to taking the pie out of the oven.
Place pie on the lowest rack in the oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F and bank for another 40-45 minutes.