3 cups rhubarb, cleaned and chopped into bite size pieces.
1-1/2 cups sugar
2 Tablespoons flour
2 eggs, beaten
Pastry for a 10-inch two crust pie.
NOTE: If you're using early/young rhubarb which is not as tart, go with a little less sugar. I usually go with a little less sugar, anyway.
Simple, simple, simple - toss everything together and pile into a pie pan lined with one crust. Top with the second crust and bake. If you like, you can cut the second crust into strips and weave across the top of the filling.
Bake at 375 degrees F. for 45 - 50 minutes until bubbly.
The easiest pie crust in the world (and very good) is the Pillsbury refrigerated pie crust that you just unroll, place in the pie plate and fill. That's my personal opinion and I've received no compensation for it.