I finally looked up my mother’s rhubarb pie recipe. A bit lighter in calories, I think.
3 cups rhubarb, cut into 1 inch pieces
2 eggs, slightly beaten
1 1/2 cups sugar ( more or less on your sweetness preference)
1/4 cup flour
Mix flour and sugar together, then mix with eggs. Add rhubarb and mix well.
Add to pie shell and cover with a lattice pastry.
Bake at 425 degrees-15 minutes
Lower temp and continue baking 30 minutes at 350 degrees.
It was a prize winner many years ago.