Pastry for 9" (2-crust) pie
1 1/3 - 2 c. sugar
6 tbsp. Gold Medal flour
4 c. cut up rhubarb, 1" pieces
1 tbsp. butter

Make crust. Mix together sugar and flour. Mix rhubarb lightly through flour mixture. Pour into pastry lined pie pan. (Make your pie shallow.) Dot with butter. Moisten edge of pastry. Lay top crust on filling, trim, but leave 1" hanging over edge of pan. Fold this under edge of bottom pastry; seal by pressing upper and lower pastry together on edge of pan. Build up fluted edge. Sprinkle with sugar. Bake 40 to 50 minutes in hot oven, 425 degrees, until crust is nicely browned and juice begins to bubble through slits. Serve slightly warm.