Rhubarb Custard Pie

Ingredients: – 1 9-inch pie crust (store-bought or homemade) – 3 cups chopped rhubarb – 1 cup granulated sugar

– 1/4 cup all-purpose flour – 3 large egg – 1/2 cup heavy cream – 1 teaspoon vanilla extract – Pinch of salt

Instructions: 1. Preheat your oven to 400°F (200°C). 2. Line a 9-inch pie dish with the pie crust, crimping the edges as desired.

1. In a large bowl, combine the chopped rhubarb, granulated sugar, and flour. Toss until the rhubarb is coated evenly. 2. In another bowl, whisk together the eggs, heavy cream, vanilla extract, and salt until well combined.

1. Pour the egg mixture over the rhubarb mixture and stir until everything is evenly coated. 2. Pour the filling into the prepared pie crust.

1. Place the pie in the preheated oven and bake for 15 minutes. 2. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the custard is set and the crust is golden brown.

1. Once baked, remove the pie from the oven and let it cool completely before serving. 2. Optionally, serve slices of the pie with a dollop of whipped cream or a scoop of vanilla ice cream.