Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: make pastry and chill until ready to use. line a 9" pie plate with pastry, leaving a 1/2" overhanging edge. brush pastry with 2 tbsp melted butter or margarine, and chill. mix flour and sugar together; measure out 1/4 cup of mixture, and sprinkle over chilled pastry. place rhubarb in a large baggie with flour/sugar mixture and shake well. fill pie plate with coated rhubarb, being careful to sprinkle extra flour/sugar mixture evenly on top and dot with remaining 2 tbsp butter. adjust top crust, fold lower layer over top edge, and crimp. slit top crust, brush with milk, and sprinkle with sugar. bake 15 minutes @ 450, and then 40-45 minutes @ 350.

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.