Placed chopped rhubarb inside the unbaked pie shell.
In a mixing bowl, whisk together the eggs, cream, sugar, vanilla, flour, and salt until smooth. Pour the mixture over the rhubarb.
Bake for 10 minutes at 400°, then reduce the oven temp to 350° and bake an additional 40 minutes until the custard is mostly set. If it jiggles a bit in the middle, don't worry--it will set up as it cools.
This pie can be served warm, but will hold its shape better if allowed to cool. It should be stored in the fridge, and is equally delicious eaten cold.
Fresh or frozen rhubarb can be used in this recipe. If using frozen, thaw the rhubarb and allow moisture to drain away. Then, toss it with a tablespoon of flour to thicken and allow for any extra moisture.*Nutrition facts calculated using verywellfit.comReminder: Rhubarb leaves are poisonous, so make sure you dispose of those before you chop your rhubarb.