When rhubarb comes up in the spring, and is large enough to use – it is sweeter than any other time.
For a 6 inch pie – for a 2 crust pie:
1 cup sugar
1 small T. flour
2 cups rhubarb in ½ inch pieces
1 T. butter
Pinch of salt
Combine sugar, flour and salt. Add to rhubarb. Put in unbaked pie shell. Dot with butter. Place top pie shell on pie. Crimp edges. Brush milk on top crust. Sprinkle with sugar. Cut slits – so steam can escape. Bake about 50 minutes at 400 degrees. Watch closely as it may run over – out of pie plate. Bake till golden brown – delicious.
For a 9 inch pie – double above recipe