Crust:  2 cups flour, 1 stick butter, 5-6 TBSP water.  Chop butter and flour in food processor or with pastry cutter until fine and then add water.  Mix minimally.  Split dough in 2.  Roll out bottom crust and place in pie dish.  Add filling.  Roll out top crust and place on filling.  Lately, I've liked to slice the top crust into strips and weave it for a pretty presentation.  I got it from Mom!  Filling:  2-4 cups cleaned and sliced rhubarb, 4 eggs, 1 cup milk and 1 cup sugar.  Place rhubarb in bottom crust. Blend egg, milk, sugar and any optional ingredients.  I use a blender.  Add to rhubarb.  Place on top crust.  You can make it without the top crust.  It's delicious with or without!  Here are some fun variations.  Add to egg mixture:  kirsch (2 TBSP), almond or vanilla extract (1 tsp), or nutmeg (1 tsp).