One of my very favorite pies!
You will need pastry for a two crust pie. Preheat oven to 375 degrees.
•4 to 5 cups diced rhubarb (rinsed and patted dry)
•5 tablespoons of flour
•2 cups sugar
Line large pie tin with pastry. Mix the flour and sugar together. Sprinkle about 1/3 of the dry mixture into the pie shell. Add the rhubarb. Sprinkle the rest of the dry mixture over the rhubarb. Dot the rhubarb with butter. Cover with pastry. Cut slits in the top and sprinkle the top with sugar.
Put pie on a cookie sheet lined with foil (in case you have any dribbles) and bake until top is golden brown and juice is bubbling out of the pie slits.
***Rhubarb leaves are poisonous. Just a word of caution in case you didn’t know. Use only the stalks.