Rhubarb Pie

Diane's only food request while home for a few days this summer!

This is Grandma Schenk's recipe, and a huge family favorite.

RHUBARB PIE (Forget about the strawberries!)

Preheat oven to 400 degrees.

4 cups 1-inch slices rhubarb
1 2/3 cup sugar
1/3 cup flour
dash salt

Combine rhubarb, sugar, flour and salt; let stand 15 minutes.

Meanwhile, prepare pastry for 2 crust 9-inch pie; line 9-inch pie plate with pastry.
Fill with rhubarb mixture. Dot with 2 T. butter.
Adjust top crust, cutting slits for escape of steam; seal; flute.
I like to brush the top crust with milk, cream or a beaten egg, and maybe sprinkle a little sugar on top.

Bake at 400 degrees for 50 minutes.