A friend of mine has a large rhubarb patch in her garden, so we've been treated to pie, jam, and rhubarb bars this summer. I made this pie for a friend's birthday because it's her favorite. I used the recipe from "The Joy of Cooking" for the crust, substituting butter for lard. My 7-year-old son rolled the dough and crimped the edges. And I remembered to brush it with milk and a sprinkling of sugar to make the top brown nicely.