Step 7. This is a variation of an old Betty Crocker recipe, from Pearl Elliots old cookbook. I used 1 1/2 cups sugar, 1/3 cup flour, a squeeze of lemon juice. I didnt have any butter, so I used 2 tbsp of canola oil and added a squirt of butter flavoring, which might not be needed but it was in the cabinet.
Step 8. Chopped rhubarb goes into the pie crust. Then some mixed sugar and flour as outinled above. Then some more rhubarb, then some sugar/flour mix. Pour the canola over the top.
Step 9. Seal with the top crust, cover the edge with foil (or, for a true pie fanatic, there will be a reusable crust protector in the cabinet).
Step 10. Into the preheated, 425 degree oven for 15 minutes, then temperature is reduced to 325. It took 50 minutes until the crust was brown and juices bubbled up through the fork slits in the top.
