Made this pie yesterday while it was cool enough to turn the oven on and it turned out just like you said. My husband loved it.
Here in CA it never stops growing. I can't believe I have it all year round.
Thanks again for the reciepe
Betty

no strawberry?

A Farmer's wife in Northern Ohio taught me to use a slice of very dry bread, crumbled, in the bottom of the pie shell, before adding the rhubarb, to keep the crust from becoming soggy. I always made my Rhubarb pies that way. One would never know it was there. It became part of the filling!

June in Cincinnati