Amended rhubarb pie

Made another rhubarb pie following the amended baking times suggested by my last attempt, i.e. 30 minutes in a hot oven to set the pastry followed by 30 minutes in a slow oven to set the filling -- it worked perfectly (apart from the portion of the juices that boiled out and turned to toffee on the tray I had fortunately placed underneath the pie-plate!)
I need to annotate the recipe, which is unfortunately in very small type in a very small booklet (or simply copy it out into my scrap-book...)