Fresh Rhubarb Pie

"I love Rhubarb pie. We even have a small garden with nothing but rhubarb (well, it's only because I stink at growing stuff). My father-in-law has giant rhubarb plants in his garden and so we have an over-abundance of it. Previously I have made the pie with tapioca, but this time I tried it with flour as a thickening agent. I found this recipe here and it's by Carol."

INGREDIENTS
4 cups chopped rhubarb
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. Sprinkle top crust with 1 teaspoon sugar. Cover edge of crust with foil to prevent burning.
Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.