Straight up rhubarb pie
Bubba Durand

Straight up rhubarb pie. No strawberries to mess with its lovely rhubarbness.
5 c sliced rhubarb
1 1/4 c sugar
1/4 c tapioca flour
1/8 t cinnamon
2 T butter
2 pie crusts*
Preheat oven to 400 degrees.
Toss the sliced rhubarb with sugar, tapioca flour, and cinnamon.
Let sit until the rhubarb starts getting juicy.
Line a pie pan with one crust * (I use Pillsbury).
Stir the filling and pour it into the crust.
Top with dots of cold butter.
Put on the top crust and crimp edges.
Brush the top crust with milk and sprinkle with sugar.
Cut slits in the top crust.

Bake at 400 for 20 minutes.
Reduce heat to 350 and cover edges of crust with a pie shield.
Bake for another 25 minutes, or until the pie juices are bubbling and thick.

Let cool before slicing.

The Johnson Family Cookbook