I was lucky enough to be asked by the mister for a rhubarb pie at the same time a local gardener, Jane, offered to share her fresh crop of rhubarb. This is her recipe, in my all butter whole wheat pie crust. I increased the butter by 2 T and the flour by 1/2 cup in the crust recipe to make sure I had enough for the deep pan and full top crust with cutesy heart dough applique.
Jane instructs: “The easiest rhubarb pie is 6 cups cut rhubarb, 1 cup sugar (either brown or white), 3 T tapioca, and a few T lemon juice. Mix all in a bowl and let sit while you make the crust. Sprinkle on a bit of cinnamon before you place the top crust.”
Dot with a couple teaspoons of butter. Put top crust on top, trimming and crimping the edges to seal. Make slits on top to vent and brush the crust lightly with a tablespoon of milk. Bake at 400 degrees for 15 minutes, then at 350 for 45 minutes, until you can see the filling bubbling through the slits in the crust.
Even better the next day. Must eat with ice cream.