My Mom found this recipe when she first got married in 1938. It was from the "American Woman's Cook Book" which is an old 3" thick green book that has seen better days, but is still in my cupboard. The rhubard pie is just as good now as it was in 1938. The only hint I can tell you is to add a tablespoon or so of flour and one of sugar in the bottom of the pie crust before you add the filling. Mom said that keeps the crust from getting soggy. Now I have to go out and find some rhubarb. I NEED to make this again.
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