Pie crust for 9-inch pie dish (bottom and top crust)
1 to 1 1/2 lb. rhubarb, cut up enough to fill pie dish
1 c. sugar
1 egg
2 tbsp. cornstarch

Place cut-up rhubarb in a bowl with sugar, egg, and cornstarch and mix. Let set 10 minutes or longer. Place mixture in pie shell and cover with top crust. Bake 15 minutes at 425 degrees, then 45 minutes at 350 degrees. Cool and serve warm.