Yield: 1 (9-inch) pie
Pastry for 2-layer (9-inch) pie
4 cups finely chopped rhubarb
1 1/2 cups sugar (my Mother sometimes reduced this to 1 1/4 cups)
2 tablespoons cornstarch
2 beaten eggs
1 tablespoon lemon juice (yes! lemon juice with rhubarb - said to be one of the secrets of the pie)
Granulated sugar for sprinkling over pie, optional
Preheat the oven to 425 degrees. Place the bottom sheet of pastry into a 9-inch pie plate, allowing edges to hang over rim; trim excess pastry if necessary; set aside.
Spread the chopped rhubarb evenly into the unbaked bottom pie shell.
In a small bowl, stir together the sugar and cornstarch.
Whisk in the eggs and lemon juice.
Pour the sugar and egg mixture over the rhubarb in the pie shell.
Cover the filling with the second sheet of pastry; crimp edges and cut vents.
Sprinkle with granulated sugar if desired.
Bake in the preheated oven (425 degrees) for 35 to 40 minutes or until nicely browned and bubbly.
Just to personalize my Great Aunt Daisy a bit more -- She worked as a supervisor in the Loma Linda Sanitarium kitchen (now Loma Linda Hospital in Loma Linda, CA). It is said by good authority that she was the originator of their famous Chocolate Prune Cake which is still made. Besides her baking, there were three things for which she was well-known (at least to my recollection - she died when I was a young girl: she had a wonderful sense of humor, was a top-notch Scrabble player and hand-crafted hundreds of quilts in her lifetime, most of which were donated to the needy through her church's Dorcas Society, now called Community Services. I am honored to own several of her quilts. I'm not saying I was one of the "needy" - but occasionally family members were the blessed recipients of her handiwork.
(Photo is of a pie that looks very much like Aunt Daisy's; it is from http://mnprairieroots.wordpress.com/2009/11/page/2/)