Looking for a way to use up that spring rhubarb? This rhubarb pie comes straight from our Grandma's recipe box. It's the perfect amount of sweetness between a two pie crusts, and the filling is only 5 ingredients.
Preheat oven to 425 degrees F.
Wash rhubarb stalks. Cut into approximately 3/4 inch chunks.
Add flour and sugar to rhubarb and mix.
In a separate bowl, add egg and vanilla and whisk with a fork.
Combine the 2 mixtures.
Line a pie pan with a prepared pie crust. Add rhubarb filling.
Arrange a top pie crust over the top. Seal the crust by pinching or rolling as desired.
Cook for 15 minutes at 425 degrees F. Reduce oven to 350 degrees F. Cook for an additional 45 minutes.
Let the pie rest for about an hour before cutting.