Mix rhubarb, sugar and flour. Pour into bottom crust. Cover with top crust. Crimp edges to seal. I like to freeze mine like this. Then before baking I brush with milk and sprinkle with sugar and stick it in the oven. Does not boil over. Bake at 350° for 1 hour and 15 minutes if frozen and 30-45 minutes if not frozen.
Ingredients
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3 1/2 cups cut up rhubarb
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1 cup Sugar
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1/3 cup flour
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1 unbaked double pie crust
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