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Wash and slice the Rhubarb
Mix the Flour, butter and half the sugar in a bowl
Use hands to work it into a crumb
Add water and knead into a dough ball
Refrigerate the dough for 1 hour (or longer if desired)
Roll out the dough into two circles
Dust the pie dish with flour
Add one circle to the dish, press it in and trim
Add Rhubarb and the remaining sugar
Wash the edges with milk or egg wash
Top with the remaining pastry
Press in and use a fork to push in the edges
Use remaining pastry to decorate the top
Wash with egg or milk all over
Bake in a preheated oven at 180°C for approximately 25 minutes or until the top is crispy and golden