1 1/2 c. sugar
3-4 c. chopped rhubarb
1/4 c. flour
1 t. cinnamon
1/4 t. nutmeg
1/4 t. mace
1/4 t. allspice
2 prepared pie crusts (a top & a bottom)
Sprinkle some flour into the bottom of the crust (prevents sogginess).
Place rhubarb into a bowl & mix the sugar in. Allow to sit for approx. 10 minutes, occasionally tossing gently (allowing the rhubarb to ‘sweat’ – pulling out the juices).
Add eggs to the mixture & thoroughly mix. Allow to sit for an additional 3 minutes.
Add remaining ingredients & pour into pie crust. Do top with 1 T. butter. Apply top crust.
Bake on the middle rack at 400* for 10-15 minutes, & then lower the heat to 350* for an additional 30-35 minutes.
Serve with vanilla ice cream.
Note – red food coloring may be added for additional color.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com