Rhubarb Pie

 

4 C. chopped ripe rhubarb

1 C. white sugar

1/3 C. brown sugar

1 tsp. cinnamon (optional)

6 T. flour

1 T. butter

1 recipe for a 9” double-crust pie

 

Preheat oven to 450. Combine sugars and flour. Sprinkle ¼ over the crust in the pie plate. Pile the rhubarb over the mixture. Sprinkle with the remaining mixture. Dollop small pieces of butter over the rhubarb sprinkled with sugar. Cover with the top crust and flute edges. Place in the lowest rack in the oven and bake for 15 minutes. Reduce the oven temp to 350 and continue to bake for 40-45 minutes. Serving with ice cream is a must!