Dutch Rhubarb Pie

Preheat the oven to 375°F (190°C). Place the uncooked 9-inch pie shell on a baking sheet and set aside.

Trim the rhubarb and cut into ½-inch pieces, discarding any leaves. Measure out 1 litre (about 4 cups) of prepared rhubarb pieces.

In a medium bowl, combine the flour, sugar, cinnamon, cloves, and salt. Mix thoroughly with a whisk or fork until the spices are evenly distributed.

Place the cut rhubarb in the pie shell, distributing it evenly across the bottom. Sprinkle the flour-sugar-spice mixture over the rhubarb, using your fingers or a fork to distribute it uniformly.

In a small bowl or measuring cup, whisk together the evaporated milk and melted butter until combined.

Pour the evaporated milk mixture over the rhubarb and flour mixture, spreading it gently so it seeps down into the filling.

Bake in the preheated oven for 45 minutes, until the filling is set and the crust is golden brown.

Remove the pie from the oven and allow it to cool on a wire rack for at least 10 minutes before serving.