I never liked rhubarb, but my Dad loves the stuff. I probably should have made Dad a rhubarb pie in the spring when the rhubarb was in season. Lately red rhubarb has been selling anywhere between $2.99 and $4.99 a pound. I didn't know how many stalks of rhubarb I would need to make 4 heaping cups of cut up fruit to fill a 9 inch pie plate. I bought 2 and half pounds and it was just enough.
double pie crust
4 heaping cups of chopped rhubarb. Cut off the ends of the stalks. I peeled the rhubarb because the skin was so stringy and tough. I added more rhubarb than the recipe called for..about 6 cups. ( my finished rhubarb pie was a light pink and not dark red in the baked pie because I choose to peel the skin off)
1 1/3 cups granulated sugar
6 tablespoons flour, or you can use tapioca
1 tablespoon butter
Preheat the oven to 450 degrees
Combine sugar and flour and mix in cut rhubarb pieces
Place the mixture into a 9 inch pie plate ( I used glass)
Dot with butter, Brush edge of bottom crust with milk or cream, cover with top crust, seal/crimp edges of the pie crust. Brush top crust with milk/cream and make slits for pie to vent. Place pie plate on the bottom rack and bake for 15 minutes. Reduce oven temperature to 350 degrees. Continue baking another 40-45 minutes or until rhubarb is tender. Let cool. This pie's juices tend to bubble over so I put my pie plate on a pizza pan while it is baking.
Dad gave my pie a thumbs up. He loved it.