1 1/4 c. sugar
1/2 tsp. cinnamon
1 lb. fresh rhubarb
Pastry for 2-crust pie
6 tbsp. flour
1/8 tsp. salt
1 tbsp. butter

Line 8 inch pie pan with 1/2 pastry leaving 1 inch over edges. (Two frozen pie crusts can be used.) Mix dry ingredients. Wash rhubarb. Cut in 1/2 inch slices. Mix with dry ingredients. Put in pan, dot with butter. Roll rest of pastry in rectangle, 11x6 inch. Cut in twelve 1/2 inch strips and lace on top of pie. Trim edges and flute. Bake at 425 degrees 40 to 45 minutes. Serve hot or cold.