Fresh Rhubarb Pie - cooking recipe

Ingredients

9-inch pie pastry
1 1/3 to 1 2/3 c. sugar
1/3 c. flour
4 c. cut-up rhubarb (1/2-inch pieces)
2 Tbsp. margarine

Preparation

Heat oven to 425\u00b0.
Prepare pastry.
Mix sugar and flour. Turn 1/2 of the rhubarb into pastry-lined pie plate; sprinkle with half of the sugar mixture.
Repeat with remaining rhubarb and sugar mixture.
Dot with margarine.
Cover with top crust that has slits cut in it.
Seal and flute.
Sprinkle with sugar, if desired.
Cover edge with 2 to 3-inch strip of aluminum foil. Remove during last 15 minutes of baking.
Bake until crust is brown and juice begins to bubble through slits, 40 to 50 minutes.