Prepare your favorite recipe for a double crust pie. Preheat your oven to 400 degrees.
Combine 3 cups one-inch slices rhubarb, 1 cup sugar, 1/2 tsp grated orange peel (optional), 3 Tbsp flour, a dash of salt.
Line your pie plate with the first crust, add your rhubarb filling, add the second crust. Bake at 400 degrees about 40 to 50 minutes.
This recipe is from an old Better Homes and Gardens cookbook. The current edition’s recipe for rhubarb pie involves froufrou ingredients (sour cream?), but it does have a recipe for a basic rhubarb crisp.
When my mom (who was raised on a North Dakota farm) makes rhubarb pie, she uses more rhubarb than 3 cups but just guesses the amount (update — around 5 cups) — she likes a nice heaping full pie that mounds up in the middle, not one of those sad sunken pies. She just tosses in sugar until it looks right — the rhubarb is lightly frosted with sugar but not wallowing in it. I don’t remember whether or not she uses flour, I will have to get back to you on that after Easter.
This old cookbook calls for a lattice crust, but my mom just uses a top crust.
I had trouble with my (inexpensive) pie pan discoloring when the rhubarb juice hit it. Next time I make a rhubarb pie I’m going to use a Pyrex pie plate.
I am not an accomplished pie cook at all; I need to work on mastering pies.