About.com offers a good recipe for old-fashioned rhubarb pie. To make this recipe, start by mixing together two well-beaten eggs, 1 ½ cups of granulated sugar, ¼ cup of all-purpose flour, ¼ teaspoon of salt and ¼ teaspoon of nutmeg in a large mixing bowl.
Beat this mixture until it is light and fluffy. Stir in 4 cups of chopped rhubarb. Pour the filling into an unbaked 9-inch pie shell and bake at 450 degrees Fahrenheit for 10 minutes. Reduce the oven temperature to 350 F and bake the pie 40 to 50 additional minutes.
Taste of Home's double-crust rhubarb pie is another good recipe for old-fashioned rhubarb pie. Begin by combining 1 cup of sugar, 3 tablespoons of all-purpose flour and ½ teaspoon of ground cinnamon in a large bowl. Add two lightly beaten eggs and whisk until smooth. Gently stir in 4 cups of chopped fresh or frozen rhubarb.
If you are using frozen rhubarb, measure the rhubarb while it is frozen and then thaw it completely. Drain the rhubarb in a colander; avoid pressing out the liquid. Place the bottom half of the pie pastry in a 9-inch pie plate. Pour in the rhubarb filling and dot the top with 1 tablespoon of butter. Roll out the pastry to fit the top of the pie, and place it over the filling.
Trim, seal and flute the edges; cut slits through the top. Bake the pie at 400 F for 45 to 50 minutes or until the crust is golden brown. Cool the pie on a wire rack.