This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Here is a rhubarb pie that should be good because it has apples added for flavor and expense.

Rhubarb Pie Supreme

Cream 2 tablespoonfuls butter with 1-2 cup brown sugar and 1-2 cup white sugar, then, work in 2 level tablespoonfuls flour with a pinch of salt. Mix with 1 pound of rhubarb washed and cut into pieces and 3 apples cut into very small pieces. Put in an unbaked crust and add a top crust. Bake in a hot oven 425 for 15 minutes then reduce heat to 325 and bake for 30 minutes longer.