Preheat oven to 400 degrees Fahrenheit. 

Line the bottom of 9-inch pie plate with prepared pie crust.

Layer the pie crust with chopped rhubarb. Press the rhubarb slightly with hands, to compress it all into the pie crust.

Whisk together the eggs, sugar, flour, and milk until completely emulsified. 

Pour the egg mixture over the rhubarb, spreading as necessary to top the rhubarb.

Cut the Tablespoon of butter into small pieces and dot the top of pie filling with bits of the butter.

Place the top pie crust on the pie and seal the edges as desired.

Cut vent holes or slits into the top of the crust.

Bake in the preheated oven for 50-60 minutes or until golden brown.

Allow the pie to cool on a wire rack before slicing and serving.