Element
4 C rhubarb, cut into pieces
3 eggs
1/4 C flour
1 C sugar
1/4 C heavy cream
A little bit of salt
Direction
Preheat oven to 340 degrees convection – or 360 degrees non-convection.
Bake your pie crust until the crust is slightly crispy but not browned. About 15 minutes – give or take.
Cut about 5 rhubarb stalks (4 cups worth) into small pieces.
In a separate bowl, add eggs and flour.
Use an electric mixer to beat the flour mixture until almost smooth.
Add sugar, salt and cream and beat until smooth.
Add the rhubarb to the crust and pour the custard on top. Bake for 55 minutes or until almost set – it may have a little wobble in the middle – it will set.
Let cool for at least 15 minutes.
