Ingredients

• 3 c. rhubarb cut into medium pieces
• 1 1/4 c. granulated sugar
• 3 eggs beaten
• 1 c. heavy whipping cream
• 3 Tbsp. flour
• 1/2 tsp. salt

Instructions

1. Preheat oven to 400°. 
2. Place rhubarb in an unbaked pie shell. 
3. In a separate bowl, whisk the remaining ingredients together until smooth. Pour the mixture over the rhubarb. 
4. Bake 10 minutes at 400°. Reduce temperature to 350° and bake an additional 40 minutes until the custard is mostly set. (The very center may be a little jiggly, but will set as it cools) 
5. Let cool completely before serving and store refrigerated.