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Preheat the oven to 425 degrees. Roll out the pie dough to 1/8 inch thick and large enough to fit a 9 inch pie pan and cover the rim. Trim the dough around the rim. Cover all the dough with a sheet of aluminum foil and crimp over the rim. Fill with dry beans and bake on the lower shelf of the oven about 15 minutes until it has just begun to brown. Remove the beans and the foil and continue baking for 5 minutes. The crust should be well set but not too brown. Set the pan aside to cool and reduce the oven temperature to 400 degrees. Combine the eggs, milk, sugar, salt, flour, and lemon juice in a blender or food processor. Cut the rhubarb into 1 inch pieces and place in the pie shell. Dot with butter. Pour the egg mixture over the rhubarb. Reduce the oven thermostat to 350 degrees after placing the pie into the oven on the lower shelf. Bake for about 45 minutes until a straw inserted into the custard comes out clean. You can use a knife blade in preference to or in the absence of the straw. If the crust becomes too brown, cover with foil and continue until the custard is set. If overcooked, the custard can become separated, so stay alert at the end of the baking.
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