Preheat oven to 450F
Prepare pastry: roll out 1/2 of dough and line a 9" pie plate. Trim. Roll out top crust.
6 tbsp. pre-sifted Monarch soft wheat flour
1 1/3 cups granulated sugar
4 cups cubed fresh rhubarb*
2 tbsp. butter or margarine
One 9" pie.
Mix together flour and sugar.
Combine with rhubarb
Turn into lined pie plate.
Dot with butter.
Cover with top crust.
Seal and flute edges.
Slit or prick top.
Bake for 15 minutes or until pastry is golden.
Reduce heat to 350F and continue baking until filling is set, about 50 to 55 minutes longer.


*Use these proportions for early spring rhubarb. For later rhubarb increase sugar to 1 3/4 cups and flour to 1/2 cup.