This is one of my favourites....

Rhubarb Sour Cream Pie
1 unbaked 9" pie shell (no top pastry required)

3 - 4 C. chopped rhubarb
1 1/4 C. gran. sugar
1/3 C. all-purpose flour
3/4 C. sour cream OR plain yogurt (both work well)
Stir together & pour into the unbaked pie shell

Topping
1/2 C. all-purpose flour
1/2 C. brown sugar
1/4 C. soft butter or margarine
Rub together - sprinkle over top of the rhubarb

Bake on bottom shelf, 425° for 10 minutes; reduce oven temp. to 350° for 40 - 50 minutes
Let cool a bit before serving

Here's the one I always use:

Pastry for double crust

Mix 3 cups chopped rhubarb with 2 eggs, 2 Tbsp. flour, 1 1/2 cups sugar, 1 tbsp. melted butter, 1/4 cup cream, grated rind of one orange, pinch of salt.

Bake 15 min. at 450º and then 35 minutes at 350º.

This isn't really a pie but very, very good, I make it a few times a year. If you just have a few stalks you can use a 7x11, if you have more you can dice up, a 9x12

Rhubarb Crunch (San Juan Classics)

1 1/4 C flour

1 1/4 C regular oatmeal

1 C packed brown sugar

2/3 C butter

4-6 C diced raw rhubarb (if stalks are wide/thick, split lengthwise too)

1 C sugar

1 C water

2 Tablespoons cornstarch

1 teaspoon vanilla

1/4 C butter

Ice Cream or whipped cream

Preheat to 350F. In large bowl, combine flour, oatmeal, brown sugar. With pastry blender or fork, cut in butter until mixture forms size of peas. Press half of the crumb mixture into the bottom of your baking dish

Arrange the diced rhubarb on top

In medium saucepan, combine sugar, cornstarch, water. Boil until thickens and clears. Remove from heat and add vanilla and the 1/4 C butter. Pour over the rhubarb in your pan.

Sprinkle remaining crumb mixture over the top. Bake 50 minutes or until golden. Serve warm or cold.