Well, spring has arrived and not only is our world turning green again, but the rhubarb is flourishing! This is a tried-and-true recipe from my mom. It’s written on a tattered piece of paper in my recipe box—well used with drips and stains on it. It is very simple, just takes minutes to assemble. As with all my mom’s recipes, it’s the best one I have ever found.
Mom’s Rhubarb Pie
4 cups sliced rhubarb (1-inch slices)
1-2/3 cups sugar
1/3 cup all-purpose flour
Dash of salt
1 double pie crust
2 Tablespoons butter
Preheat oven to 400 degrees.
Combine rhubarb, sugar, flour and salt in a bowl and let stand for 15 minutes.
Fill bottom pie crust with rhubarb mixture and dot with butter. Cover with top crust, make three to four slits in center of crust and bake for approximately 50 minutes. You want the crust only golden brown, no darker!