Straight-Up Rhubarb Pie

Each June we celebrate my DH's birthday with a rhubarb pie, and I'm on a quest to find the best recipe.

This recipe used flour to thicken, and cinnamon as a secret ingredient. The amount was so small you couldn't really notice, but it did give a nuanced flavor.

I was disappointed that the filling didn't firm up very well. It was very soupy. I think fillings firm up better with tapioca, but clearly more research is required!

Note that I used this crust recipe, not the one from the book, and I laticed the top rather than a plain sheet with some slits.