Rhubarb pie #1
Prepare a double-crust pie.
Peel, wash and cut the rhubarb in pieces.
Combine the sugar and flour and sprinkle a quarter of this mixture over the rolled-out pastry.
Put the rhubarb in a plate and sprinkle with the remaining sugar and flour mixture.
Put some butter knobs over the rhubarb, cover with the other rolled-out pastry. Create some openings for the steam to come out.
Cook in the oven for 15 minutes, turn down the heat to 180° C (350° F) and keep cooking for 30 minutes.