Today I tried rhubarb for the first time, and I was pleasantly surprised. I love it! This rhubarb pie has the perfect balance of sweet and tart. If you’re one of those make-your-own-piecrust overachievers you could win a contest with this recipe. It’s so simple to make too!
Preheat oven to 450 degrees F (230 degrees C).
Sift the sugar and flour together. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Cover with top crust.
Place pie on lowest rack in oven. Bake for 15 minutes, and then cover the edges of the pie crust with aluminum foil to avoid over-browning. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm with vanilla ice cream.
Original recipe from allrecipes.com, with a few tweaks from me.