Rhubarb pie #3
Preheat the oven to 230°C (450°F).
Combine the sugar, flour and egg.
Add to the rhubarb.
Line the pie plate with one rolled-out pastry.
Pour the rhubarb mixture in the rolled-out pastry.
Cover with the other rolled-out pastry. Create some openings for the steam to come out.
Seal and flute.
Garnish with lattice pastry strips instead of a rolled-out pastry, if desired.
Cook on the bottom rack of a preheated oven (230°C / 450°F) for 10 minutes, then turn the heat down to (180°C / 350° F), for 45 to 50 minutes until the rhubarb is cooked and the crust is golden.