4 cdiced, rounded Rhubarb 1 33/100 c sugar 33/100 c flour 2 Tunsalted butter 1 T milk 1 eayour favorite Pie crust 2 t sugar, granulated
Heat oven to 400 degrees.
For filling, combine rhubarb and 1 1/3 cup sugar, mix well. Add flour and mix again.
Spoon into unbaked pie shell, dot with butter.
Moisten pastry edge with water, cover with top crust. Cut slits or designs in top crust for steam to escape.
For topping brush crust lightly with milk, sprinkle with additional 2 tsp sugar.
Cover pie crust edges with tin foil, bake at 400 degrees for 20 minutes. Reduce heat to 325 degrees and remove foil. Bake an additional 30 minutes. Cool until barely worm or to room temperature before serving.