Originally Posted by CindyFaye
If you don't like the custard part, here is a good rhubarb pie....
4 cup rhubarb - cut into 1/2" pieces
1 1/2 - 2 cup sugar
6 Tbsp. flour (double if rhubarb is frozen)
Mix together and put into double crust pie.
Bake at 425 for 40-50 min
I make the rhubarb pie similar to this but instead of flour....add tapioca...it really gives no flavor but adds the thickening much better and easier to mix in than flour in my opinion. I also add a couple of drops of red food coloring just to give the hint of redness in the rhubarb. Mom and I have been doing this for as long as I can remember. We also use tart cherries using the tapioca and everyone absolutely raves over these pies. (They have even taken purple ribbons at county fairs.)