Easy Rustic Rhubarb Pie

(Makes 5 to 6 servings)

1                                              pre-made pie dough (Pillsbury Pie Crust works best.

                                                Find it in the refrigerated section of most grocery stores)

3 1/2 cups (750 ml)                 cut rhubarb

2 tablespoons (30 ml)              butter

1/2 teaspoon (2.5 ml)              ground cinnamon

3 tablespoons (45 ml)             brown sugar

3/4 tablespoon (11.25 ml)         white sugar

Pre-heat the oven to 400° F (205° C).

Cover a cookie sheet with parchment paper or oil lightly.

Unroll the pie dough, placing it flat on the cooking sheet.

Pile the cut rhubarb high in the centre of the dough. Leave 1.5 inches (3.8 cm) of dough uncovered around the rim.

In a small bowl, melt the butter and stir in the cinnamon and 1 tablespoon of the brown sugar.

Spoon half of the butter mixture around the bottom portion of the piled rhubarb.

Fold the pastry rim up and over the rhubarb. Crease the dough as needed.

Spoon the remaining 2 tablespoons of brown sugar over the exposed rhubarb.

Brush the remaining butter mixture over the exposed pastry. Trickle any remaining butter mixture over the brown sugar on the rhubarb.

Sprinkle the white sugar over the pastry.

Bake for 50 minutes or until the crust is golden brown and cooked through.

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