| 2 crust pastry | |||
| 4 | cup | 1/2" rhubarb | |
| 1 1/2 | cup | sugar | |
| 4 | tablespoon | flour | |
| 1 | tablespoon | butter | |
| Newspaper clipping Combine rhubarb with sugar and flour, stirring to coat pieces. Let stand 15min. Turn into a pastry-lined pie plate and dot with butter. Cover the pastry, seal edges and cut steam vents. Bake 15min at 450F, then reduce to 350F and bake until rhubarb is tender and crust is golden brown, about 45min. |