Jas

This is the second time I've tried to make a rhubarb pie and the same thing has happened both times. When I cut into it, I discover that some of the sugar has settled into rock-like lumps. These are scattered throughout the bottom of the pie. You can't cut through them. I have no clue what I am doing wrong or why this is happening. Other than these clumps the pie tastes fine and the consistency is good, but these sugar rocks are not at all what I want in my pie. FYI, here is the recipe I'm using, it's out of a Betty Crocker cook book:

6 c. rhubarb

2 c. sugar

2/3 c. flour

1 tbsp. butter.

Cut rhubarb into 1 inch pieces. Combine sugar and flour in large bowl, mix well. Add rhubarb and stir. Place mixture into 9-inch pie pan lined with crust. Dot with butter. Top with second pie crust. Bake at 425 for 55 minutes.