I’ve always thought of rhubarb as one of those late spring/ early summer treats. Something pink and tart to look forward to after a cold, grey winter.  Apparently not everyone thinks this way. A friend of mine who grew up in Alberta dismissively refers to rhubarb as ‘pie plant’. 

Humph.

You can make a traditional two-crust pie using only rhubarb, or by combining rhubarb and strawberries.  But this one crust rhubarb custard pie is pretty darn good. Although  I've made a few modifications, I must attribute most of this recipe to a website called The Creative Bite. I don’t think I’ve ever made a pie that contains a cup of heavy cream but have to say, I just might do it again.

Ingredients:

• An unbaked pie shell
• 3 cups of rhubarb cut into 1/2 inch or 1 cm pieces
• 1 cup granulated sugar
• 3 eggs
• 1 cup 35% cream aka whipping cream
• 3 Tbsp flour
• 1/2 teaspoon salt

Methods:

Preheat your oven to 350 degrees F.

Place the rhubarb in the unbaked pie shell and spread it around. This is a large pie so you will need a good sized pie-plate and pastry shell. Whisk all the other ingredients together in a bowl, then pour this custard mixture over the rhubarb. Bake for about an hour or until the custard is mostly set.

Cool before serving and store in the fridge.