One good rhubarb pie recipe comes from Martha Stewart. Fresh rhubarb is lightly sweetened and baked inside of a pie shell with a crisp crumble topping.
To make rhubarb pie, roll out a portion of pie dough to approximately 14 inches. Place the dough into a 9-inch pie pan. Use kitchen shears to trim the dough to create a 1-inch overhang, then fold it under the edges of the pan and press it gently with your fingers to seal. If you are using a homemade crust, refrigerate it for one hour before proceeding to the next step.
Cut 1 3/4 pounds of rhubarb crosswise into 3/4-inch pieces. In a large bowl, toss the rhubarb with 1 cup of sugar, 2 tablespoons of corn starch and a pinch of salt. Pour this mixture into the pie shell- and sprinkle it with crumble topping. To make the topping, mix 3/4 cups of flour, 1/3 cup of packed light brown sugar, 3 tablespoons of sugar and a pinch of salt. Add 6 tablespoons of butter cut into small pieces, and use your hands to combine it with the dry ingredients until moist clumps have formed.
Sprinkle the crumble topping over the top of the pie, and place it on a foil-lined baking sheet. Place the baking sheet on the lowest rack in a 375 degree Fahrenheit oven. Bake for approximately 1 1/2 hours.