Rhubarb Custard Pie

 1,  9 inch pie crust

filling:

3 1/4 c. rhubarb cut into 1/2 inch pieces

3 T. flour

3/4 c. sugar

1/4 t. cinnamon

1/4 t. nutmeg

1/4 t. salt

2 eggs

1/3 c. heavy whipping cream

1 t. vanilla

preheat oven to 375

- roll out your pastry and put in plate and make crust

- whisk flour, sugar, cinnamon, nutmeg, and salt in bowl. whisk eggs, heavy cream and vanilla in another bowl. Add the wet ing to dry ing and whisk until combined. add rhubarb and fold together.

- pour into crust and smooth it out.

- put the pie on a cookie sheet. fold aluminum foil in half and creat a cover just around the edges of the pie crust, leaving the filling exposed. 

-place pie in oven. Remove the foil halfway through the baking time. bake until custard is fully set without a jiggle and the crust is golden brown. about 45 min. 

- let cool on rack for 50 min. then dust with powdered sugar right before serving.