1 1/2 c. sugar
4-6 tbsp. flour
2 tbsp. tapioca
Pastry for 2 crust 9" pie
1/4 tsp. salt
4 c. rhubarb (1" pieces)
2 tbsp. butter

Blend sugar, flour, tapioca and salt. Combine with rhubarb and set aside while making pastry. Line a 9 inch pie pan with pastry. Fill with rhubarb mixture. Dot with butter. Make latticework top with remaining pastry. Brush with milk and sprinkle with sugar. Bake in very hot oven 450 degrees for 12 minutes, reduce heat to moderate oven, 350 degrees and bake 40 minutes.