Preheat oven to 450'

Combine flour and sugar. Sprinkle 1/4 of it on the bottom of pie crust.

Heap the chopped rhubarb over the 1/4 flour/sugar mixture in the pie crust. Cover the rhubarb with the remaining sugar/flour mixture.

Cover with top crust.

Bake on low rack 15 mins. Lower the heat to 350' and bake 40-45 mins. (I put it on a middle rack for the last cooking time so the bottom wouldn't get too dark. If top gets too dark while baking you can cover with foil while it bakes).

Good with vanilla ice cream or whipped topping! Enjoy!