1 1/3 - 2 c. sugar
1/3 c. flour
4 c. cut up rhubarb
1 1/2 tbsp. butter

Heat oven to 425 degrees. Mix sugar and flour. Mix lightly through rhubarb. Pour into pastry lined pie pan. Dot with butter. Seal and flute. Cover edge with 1 1/2" strip of aluminum foil to prevent excessive browning. Bake 40 to 50 minutes, or until crust is nicely browned and juice begins to bubble through slits. Serve slightly warm.