Pure and simple rhubarb pie
The technique here is an old one. Instead of mixing everything together, sprinkle sugar/flour mixture in the bottom, then add rhubarb, and sprinkle with rest of sugar/flour mix. This keeps bottom crust from getting soggy. Note the range of sugar. It all depends upon how tart the rhubarb is.
Ingredients for standard 9” pie
4 cups chopped rhubarb, smallish pieces
1-1/4 to 1-1/2 cups sugar (Taste and go from there)
6 tablespoons flour
3 tablespoons cold butter, diced
Pastry for 2 crust pie
Preheat oven to 400.
Line pie pan with crust. Let a bit overhang on the edges.
Mix sugar and flour together.
Sprinkle 1/4 of this mixture on bottom of pie shell.
Add rhubarb, spreading fairly evenly.
Sprinkle rest of sugar/flour mixture over top. Dot with butter.
Cover with top crust, folding edges under bottom crust, pinching to seal. Flute if you like.
Pierce with knife or fork in several places to help steam release.
Put pie on bottom rack. (This helps brown bottom crust).
Bake 15 minutes.
Reduce heat to 350 and bake 35-40 minutes or so, until filling bubbles through slits on top and rhubarb is tender.
Let cool a bit to set filling.
Serve warm or chilled with whipped cream or vanilla ice cream.
Ingredients for smaller 7” rhubarb pie
Divide filling ingredients in half.
Rhubarb stalks can be pink, green or red
Don’t eat rhubarb leaves!
They are not edible.
Freeze fresh rhubarb
Dice, pour in single layer on cookie sheet. Freeze hard, then put in freezer containers. Keeps a good 6 months.
Thaw before using. It does shrink a bit so freeze a little more than you think you’ll need.