This rhubarb pie is a lot like a chess pie...with rhubarb. And the sweet/tart contrast is awesome, thanks!
Only problem I had, was it was still liquid this morning so I crossed my fingers and popped it back in the oven for another 40 minutes at 350. The center firmed up some and, though the crust is a bit overdone and it looks bad, it tastes great!
Next time, I'll cook it for an hour or so like I do my regular chess pie and hopefully that'll cook it through in the center; but a half hour doesn't anywhere near cook it in my oven. Thanks very much, it's very tasty!