Prepare pastry and roll out bottom crust; fit into 9-inch pie pan. Combine flour, sugar, and salt with unpeeled rhubarb and place in crust. Dot with butter. Cover with top crust which has been pricked. Bake at 425 degrees F. for about 40 minutes
Fresh rhubarb is at its peak in the spring, and this dessert makes the most of it. Use the bright red portion of the rhubarb stalks for the prettiest result. The pastry for these napoleons has a crisp caramel glaze; be sure to butter the baking sheets very well to prevent sticking.
I love rhubarb anything - pie, cobblers or just plain stewed rhubarb. I came across this recipe in an old cookbook my mother used. The cookbook is dated 1945. I was afraid of all the lemon in the recipe since rhubarb is already quite sour but I went ahead and put it all in. The first batch was gone almost immediately and I have made it often since then.