| | Directions | | Mix rhubarb, sugar, egg and flour. Pour into bottom of 9" pie crust and cover with top crust. Trim top crust 1/4" larger than pie pan and tuck top pie crust edge under edge of bottom crust. Crimp to seal. Make slits on top, brush with milk or water and sprinkle with sugar. Cover edges loosely with foil or pie crust shield. Bake at 400 for 10 minutes, then at 350 for 30 to 45 minutes or until crust is brown and filling is bubbly. Remove foil for last 15 minutes. |
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| Ingredients | | - |  | 4 cups chopped rhubarb |
| - | | 1 cup Sugar |
| - | | 1 egg, beaten |
| - | | 3 tablespoons flour |
| - | | 1 unbaked double pie crust |
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