Rhubarb Pie - cooking recipe

Ingredients

2 (9-inch) crusts
6 Tbsp. flour, divided
1 1/2 to 2 c. sugar, divided
2 lb. pink rhubarb (4 c. not peeled), cut in 1-inch pieces
2 Tbsp. butter

Preparation

Mix 2 tablespoons flour and 2 tablespoons sugar; sprinkle over chilled pie shell.
Pile cut rhubarb over this and sprinkle with mixture of remaining flour and sugar, varying amount of sugar, according to taste.
Dot with butter.
Top with chilled crust and seal; slit top crust to vent.
Bake at 425\u00b0 for 10 minutes.
Lower temperature to 350\u00b0 and bake for 35 minutes.