The dough in this buckle recipe yields the perfect bottom crust — not too cakey, not too crisp, a slightly sweet, perfectly sturdy layer that really allows the rhubarb to shine. Martha said it best: "This dessert belongs in everyone's outdoor entertaining file."
It doesn't take much to make rhubarb sing: some sugar, a bit of flour, and a pat or two of butter. When this lovely double-crust pie emerges from the oven, it's golden outside and sweet and luscious inside. It's especially nice with a scoop of vanilla ice cream.