Method
To make the pastry, use a food mixer to cream the butter and sugar together, then add the eggs and flour and continue to mix well. Remove the dough from the mixer, cover and chill.
Split the pastry into two balls. Roll one ball of pastry out big enough to cover bottom of the baking dish, roll the other out big enough to form a lid.
Add the rhubarb pieces into the pie case and sprinkle with sugar.
Put the pastry lid on top and seal the edges well, then give the pastry an egg wash and a sprinkle of sugar.
Bake in the oven at 180 for about 45 minutes.
Serve with lashings of cream.