GREAT pie! I modified a few things though. I used 1/2 c. splenda and 1/2 c. real sugar (a little tart, which I like). I sprinkled 1/2 the sugar/flour mixture on the bottom, 1/4 halfway through the rhubarb, remaining 1/4 on the top. I skipped the butter per other reviewers' suggestions. Instead of a double crust, I just made an extra 1/2 recipe of crust, which was sufficient to make a lattice. I brushed the top of the lattice with milk. I baked covered in foil for first 15 minutes at 450, then turned down to 350 and uncovered for 45 minutes. About 15 minutes before the pie was done, I sprinkled a few tablespoons of water on the pie because I did not see liquid bubbling (I think more moisture escapes through a lattice top than a double crust). This caused the pie to be sufficiently moist without being runny at all. I let sit for 2 hours before cutting.