Rhubarb leaves are poisonous. Make sure you dispose of those before you chop your rhubarb. Also, rhubarb stalks can come in many different widths. If your stalks are about an inch wide, slice the stalk in half lengthwise, and then chop it.
- 1 9-inch pie crust
For the filling:
- 3 1/4 cups rhubarb (about 1 lb), cut in 1/2-inch pieces
- 3 tablespoons all-purpose flour
- 3/4 cup sugar
- Zest from 1 large orange
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
1 When ready to assemble pie: Preheat oven to 375°F.
2 Roll out your pastry: Roll your pie crust into a 12- inch circle. Drape it over a 9-inch pie plate. Tuck the edges under and crimp it, so it looks pretty. Return it to the fridge.
3 Prepare filling: Whisk flour, sugar, orange zest, cinnamon, nutmeg, and salt in a large bowl. Whisk eggs, heavy cream, and vanilla in another medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Add the rhubarb and fold together with a spatula.
4 Assemble the pie: Pour the filling into the crust. Smooth the top with a spatula.
5 Bake the pie: Put the pie on a cookie sheet to protect your oven from spillovers. Fold aluminum foil in half and create a cover just around the edges of the pie crust, leaving the filling exposed.
Place the pie in the oven. Remove the foil halfway through the baking time. Bake until the custard is fully set, without a jiggle, and the crust is golden brown, about 45 minutes.
6 Cool: Let cool on a wire rack to room temperature, about 45-50 min.
7 Serve: Serve this pie slightly warm, cold, or at room temperature. Dust with powdered sugar just before serving. Store leftovers covered and in the refrigerator for up to 3 days.