9 inch (2 crust pie) :
1 1/3 to 1 2/3 c. sugar
1/3 c. flour
4 c. cut up fresh rhubarb (1/2 inch pieces)
3 tbsp. butter

10 inch (2 crust pie) :
1 3/4 to 2 c. sugar
1/2 c. flour
5 c. cut up fresh rhubarb (1/2 inch pieces)
4 tbsp. butter

Heat oven to 425 degrees. Combine sugar and flour. Turn half the rhubarb into pastry lined pie plate. Sprinkle with half the sugar mixture. Repeat with remaining rhubarb and sugar. Dot with butter. Cover with top crust and put slits in it. Sprinkle crust with sugar. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning. Remove foil last 15 minutes of baking. Bake 40 to 50 minutes or until brown and bubbling through slits.