Mom’s classic rhubarb pie. We always serve this with vanilla ice cream, dad just won’t eat pie unless accompanied by some ice cream. Whipped cream or topping is also great, balancing out the tartness of the rhubarb.
2 9” pie crusts
4 cups rhubarb, sliced
1 cup sugar
1/2 cup flour
Preheat oven to 425°F.
Pour rhubarb into a large bowl. Mix sugar and flour in a small bowl. Add sugar and flour mixture to rhubarb and stir to mix. Let the fruit mixture sit for about 10 minutes.
Press first crust into a pie plate or tin. Pour the filling evenly into the crust.
Roll the remaining pie crust on top of fruit. Use your fingers to seal top crust to the edge of the bottom crust. Poke a few holes in the top crust.
Bake for 10 minutes at 425, then lower heat to 325 and bake for an additional 30-40 minutes.
Note: To protect the oven, place a baking sheet or some aluminum foil on the bottom rack of the oven.
Variations: Add a couple cups of sliced strawberries. Add a sprinkle or two of cinnamon.