RHUBARB!

It is spring and the rhubarb is up!  There are a few things that I am excited about in spring, one is the fresh asparagus and the second is desserts with rhubarb.  My mother's recipes had three rhubarb pie's and one dessert.  I made two of the pie recipes.  They were both very similar, the differences were the amount of rhubarb used and one had cinnamon in it.  I thought I would prefer the one with cinnamon, but to my surprise, I liked the one with out the cinnamon better.  That one was also less juice. 
Below are the two recipes.  Enjoy!

Rhubarb Pie
1 cup sugar
2 tablespoons flour
2 cups rhubarb, chopped into small pieces
2 egg yolks, beaten
Pie crust for a double pie.
Mix the sugar and flour together.  Add the rhubarb and egg yolks.  Roll out the pie dough and fill the unbaked bottom crust.  Put the top crust over and crimp the edges.  Brush the top with melted butter and sprinkle with sugar.  Cut a couple of slits in the pastry.  Bake 350 degrees for 40 minutes or until the crust is brown and the mixture is bubbling.

Rhubarb Pie #2
1 1/2 cups sugar
3 Tablespoons flour
3 cups rhubarb, chopped into small pieces
2 egg yolks, well beaten
1 tablespoon butter, melted
1/2 teaspoon cinnamon
Pie crust for a double pie
Mix the sugar, flour and cinnamon together.  Add the rhubarb and egg yolks, mix well.  Roll out the pie dough.  Put the filling in the unbaked pie crust.  Put the top crust over the filling and crimp the edges.  Brush the top with melted butter and sprinkle with sugar. Cut a couple of slits in the pastry. Bake 350 degrees for 40 minutes or until the crust is brown and the mixture is bubbling.