
If you want to try it here's my mom's recipe:
4 cups rhubarb; cut into small pieces
3 tsp flour
½ cup sugar
½ cup brown sugar
1 egg
1 tsp water
1 tsp butter
Mix everything together except butter and let sit while you make the pie crusts. Place mixture in unbaked 9” pie shell. Dot with butter. Cover with unbaked pie crust. Bake 40 minutes at 425° or until golden brown.
The pie has its best flavor if you let it cool and eat it about 6 hours later. I like to make it the night before then eat it for breakfast, lunch and dessert. Yum!








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