Preheat your oven to 425°F (220°C) to ensure even baking.

Roll out the bottom crust on a floured surface until about ⅛-inch thick, place in a 9-inch pie pan, and chill for 15 minutes.

Blind bake the crust by pricking the bottom, covering with parchment, and filling with weights. Bake for 30 minutes until lightly golden.

Combine chopped rhubarb, sugar, flour, and beaten eggs in a mixing bowl, stirring gently to keep rhubarb chunks intact.

Pour the filling into the cooled crust, top with the second crust, crimp edges, and cut slits for steam to escape.

Bake the assembled pie at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) and bake for 25-30 minutes until bubbly.

Let the pie cool on a wire rack for at least an hour before serving with whipped cream or vanilla ice cream.