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


  1. Place rhubarb in pie shell.
  2. In a separate bowl, mix remaining ingredients together and pour over rhubarb.
  3. Bake 10 minutes at 400°, and then 40 minutes at 350°.
  4. Let cool completely before serving and store refrigerated.

If you are using frozen rhubarb be sure to thaw and pat the rhubarb dry. Also toss it with a tablespoon of flour to account for any extra moisture.

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