This is an old fashioned rhubarb pie that is tangy sweet with the classic custard style base.
1 9 inch deep dish pie crust, unbaked
3 cups diced rhubarb, cut 1/4 to 1/2 inch thick (can go up to 5 cups)
1 and 1/4 cups granulated sugar (adjusted up or down based on your preferred sweetness)
3 eggs, beaten
1 cup heavy whipping cream
3 tablespoon flour
1/2 teaspoon salt
Preheat oven to 375 degrees F.
Mix the sugar and chopped rhubarb together and spread into the unbaked pie shell.
Whisk together the eggs, cream, flour and salt.
Pour over the rhubarb in the unbaked pie shell.
Bake at 375 for 50-55 minutes or until the filling is set.
Cool completely before slicing. Serve with whipped cream or ice cream.
Amount of chopped rhubarb can vary based between 3 and 5 cups (depending on how much rhubarb desired in pie and the size of the stalks and pieces during chopping.
Be sure to use an catch pan underneath for any spill over while it it baking or use a small extra pie dish.