Rhubarb is another rite of spring that takes me back to the days of my youth. I'm not sure whether that has more to do with the fact that it was a pretty regular attendee at family gatherings throughout the spring or because we were continually being yelled at for battering mom's abundant crop. You see, as I was growing up our rhubarb was planted right along our basketball court in the back yard. As a result, it often took quite a beating from errant basketballs. (What's a kid or two to do?)
I use this recipe for my crust. Once your crust has been rolled out and the bottom crust placed into your pie pan, combine the following ingredients:
1 1/2 cups sugar
2 eggs, slightly beaten (if they are small, use 3)
2 Tablespoons flour
Bake at 400 degrees for 10 minutes then lower temperature to 375 for 40-50 minutes. I like to serve this slightly warm or at room temperature with a scoop of local vanilla ice cream on top!