1. Preheat the oven to 200 °.
2. Rinse and dry the rhubarb stalks.
3. Peel a squash, grate it and squeeze the juice.
4. Darken the pie pan with the dough. Arrange the rhubarb pieces on top.
5. In a salad bowl, beat eggs with sugar. Add flour and milk.
6. Pour this appliance over the rhubarb.
7. Pendant Bake for 30 minutes.