Try a slice of rhubarb pie

Now's the time to use some rhubarb for that favorite pie recipe or to make some rhubarb jam, or even a rhubarb upside down cake. Here's a special recipe that my family has always enjoyed. It comes from the Ladies' Home Journal Cookbook, 1962 ed.

Rhubarb Pie: 9 inch pie pastry
1 quart cut-up rhubarb
1 cup sugar, 1/3 cup flour, pinch salt
3/4 cup milk

Beat together sugar, flour, salt and milk until smooth and thick. Put rhubarb into unbaked pie shell. Pour sugar mixture over rhubarb. Bake at 450 degrees for 20 minutes, until crust begins to brown. Reduce temperature to 350 degrees and continue baking until filling thickens and becomes glossy, about 30 minutes. Serve at room temperature or chilled.

I've had a few questions about what to do with rhubarb plants once they go to seed. You can cut the seed stalks off and discard them and continue picking your rhubarb, which should encourage it to produce new growth. If you leave the seed stalks on it will gradually slow down. It's not necessary to cut down the rhubarb plant itself other than to pick off dried, wilted or sunburned leaves.