Put the flour into a bowl and cut in cold butter. Add cold water until a smooth, firm dough forms. Wrap in plastic wrap and chill in refrigerator for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F). Line the pie dish with parchment paper.
Rinse and trim the rhubard, then cut into 2 cm (approximately 3/4 inch) pieces. Place in a baking dish, sprinkle with powdered sugar and bake about 10 minutes, until the rhubarb is soft but not falling apart. Remove from oven and let cool. Separate the eggs and mix the yolks with 60g (approximately 2 ounces) sugar.
Shape the dough into a circle about 35 cm (approximately 14 inches) in diameter and place in pie dish so that the edges hang over. Line the bottom with the breadcrumbs and pour in the rhubarb filling. Fold the overhanging edges over the filling and brush the dough with egg white. Sprinkle with the remaining sugar. Bake for about 40 minutes until golden brown. Serve immediately.