Also as an alternative, there will be fresh rhubarb available and so anyone could bake a rhubarb pie. Below is the recipe used for my pies. It comes from family connections in Albion, Nebraska.
Rhubarb Custard Pie
by Joe Petsche
2 eggs -- beaten
1 1/2 cup of sugar
1/4 teaspoon of salt
2 Tablespoons of milk -- if rhubarb is not frozen
3 Tablespoons of flour
1/4 teaspoon of nutmeg
3 cups of rhubarb -- diced is best
1 -- crust pie shell
1/2 cup oleo
1/2 cup brown sugar
1 cup of flour
Mix eggs, sugar, salt, milk, flour and nutmeg together in a bowl. Stir in the rhubarb. Put into unbaked pie shell. Crumb topping: cream oleo, brown sugar and flour -- sprinkle on top of pie.
Bake for approximately 1 hour in 400 degree oven.
I also put a bit of oatmeal in the mixture for the crumb topping.