Rhubarb comes into season in the early spring and it's a pretty Dutchy thing - so there won't be any imported from Chile anytime soon. Buy it while you can. The long red stalks look fibrous, a little like celery and taste sweet-tart, a little like if a Granny Smith apple grew up to be a stalk of celery. A spring treat I look forward to every year! Be careful, it's so delicious that certain dogs will get up onto the table after everyone is in bed and nibble on it.
Preheat oven to 375°.
Dice rhubarb by cutting each stalk lengthwise, and then rocking the blade down the stalk.
In a medium bowl, beat eggs. Add sugar and flour. Beat well.
Line a pie plate with an unbaked pie shell. Mound rhubarb evenly in the pie shell. Pour egg mixture over the rhubarb. Dot with butter.
Bake at 375° for 45 minutes, or until custard is set.
Submitted by Tim Grant Contributed on: and modified on Tuesday March 23rd, 2010