Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: if using frozen pie crusts, take one out of the freezer and out of it's pan. place on a piece of waxed paper. this allows it to defrost to room temperature to make it pliable. in a small bowl combine flour and sugar. mix well. add sugar to the rhubarb and toss lightly to combine. pour rhubarb mixture into pie shell, mounding high in the center. top with pats of butter and sprinkle with cinnamon. top with defrosted pie crust. pinch the edges closed around the crust. cut ventilation holes in the top of the crust. bake at 400f for 50-55 minutes or until golden brown.

Target recipe: preheat oven to 450°f. combine sugar, flour and egg;add to rhubarb. prepare pastry and line a 9" pie plate, reserving some for top crust. add rhubarb mixture and cover with top crust;seal and flute edges. make slits in top crust to allow steam to escape. if desired, make a lattice top with top crust. bake in oven for 10 minutes; reduce temperature to 350f and continue baking 40 to 50 minutes longer or until rhubarb is cooked and pastry is a golden brown.