Place chopped rhubarb in a bowl and pour hot water over it and let it sit for 5 minutes. Drain. Pour rhubarb in the pie crust, sprinkle flour over the top and set aside. In a large bowl mix together the milk, eggs, sugar, vanilla and salt. Pour mixture over rhubarb and bake at 375 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for an additional 30 to 45 minutes or until the custard is firm.
3 1/2 cups chopped rhubarb (cut into 1/2-inch-thick slices)
1 16-ounce container strawberries, hulled and halved or sliced (about 3 1/2 cups)
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
1 teaspoon water
Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and set aside.
Make the filling: Combine rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, cinnamon, and salt in a large bowl. Toss gently to combine.
Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter pie dish. Trim excess dough, leaving 3/4-inch overhang. Spoon filling into crust.
Roll out second dough disk on lightly floured surface to 13-inch round. Cut into 1/2-inch-wide strips. Arrange half of the dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends. Fold edges of dough under, pressing to seal.
Make the glaze: Combine the egg yolk and water in a small bowl. Brush over crust.
Transfer pie to the foil-lined baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 15 minutes, checking after 45 minutes to make sure the pie isn’t getting too brown. If it is browning too quickly, tent with foil.
Transfer pie to rack and cool completely.