In answer to several requests, here is the recipe I used. It’s from the 20th printing (1949) of the Better Homes and Gardens Cook Book.
It only requires a single pie crust and I have been using the ready-made Pillsbury brand (found in the dairy case at the store, in packages of 2 crusts).
1&1/2 cup sugar
3-6 Tbls flour….use more if there’s been a lot of rain. The rhubarb can be a tad watery.
1/2 tsp nutmeg (I fresh grate mine)
1 Tbls butter
2 well-beaten eggs
3 cups rhubarb…cut up/diced
1 pie crust
Blend sugar, flour, nutmeg and butter. Add eggs; beat til smooth; pour over rhubarb in a 9” pastry lined pan. Top with pastry cut in decorative shapes (opt.). Before baking, I brush the crust with water and sprinkle a cinnamon/sugar mixture over it quite generously. Bake in ‘hot’ oven (450F) 10 min., then in ‘moderate’ oven about 30 min.
Note: I have found it useful to be quite generous with the flour amount even if the rhubarb is not watery. This isn’t a pie that serves “picture perfect” pieces. The filling is quite soft/runny…….in other words, it doesn’t set firm. The nutmeg flavor pairs so perfectly with the rhubarb for a very “Spring” flavor. Enjoy!!!!