Rhubarb Pie
This is one of those recipes that validates an age old adage that Albert and I have abided by for a really, really long time. If it ain't broke, don't fix it. (Yes, I know, right about now, all the English majors are dragging their fingernails across the chalk board.)
This recipe, which appeared in a 1976 Better Homes and Gardens New Cook Book, which was probably a reprint from a much earlier version, requires no tweaks, fudges, or substitutions. Okay, maybe one. I might use just a tad less sugar as I like the tartness of the rhubarb to be evident - not overpowering, but present.
