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1 1/3 to 2 cups sugar
6 Tblsp flour
4 cups cut rhubarb

Lightly mix sugar and flour through rhubarb. Let it sit for awhile. Pour into 9-inch pastry lined pan. Dot with 1 1/3 Tblsp butter. Cover with top crust. Bake at 425 degrees for 40-50 minutes. Cook on cookie sheet lined with foil as it frequently runs over.