Preheat the oven to 180°C (350°F)
In a large bowl beat the eggs at medium speed for 2 minutes until they light and foamy, then add both white and brown sugar and beat again for 1 more minute.
Add the corn starch, flour, salt and spices and mix well all the ingredients together, finally add the orange zest and juice and the rhubarb chopped in small cubes.
Mix again all the ingredients with a spatula and set aside what you prepare the pie shell.
On a floured large piece of parchment paper, roll the dough with a rolling pin on both ways to make a round shape. Add more flour on top and on the rolling pin if necessary. (Do not make it too thick or it won't cook through)
With the help of the parchment paper slide the dough into a buttered pie pan, press gently to let it adhere to the pan and trim the edges. With a fork punch a few holes on the bottom on the crust to help it cook through more easily.
Pour the filling in the pie pan and gently spread it to make it even on the sides with a little bit more filling in the center.
Roll the smaller part of the dough like you did before, with a knife cut some lines in the center to let the filling "breathe" and slide it on top of the filling.
Trim the edges and press them with a fork or with your fingers to make sure they're adhering well. Decorate as you like.
Bake the pie in the preheated over for 40-50 minutes or until the crust is nicely golden. If you notice the crust becoming golden too soon, cover it with aluminum foil.
Let it get to room temperature before you serve it.