Rhubarb Custard Pie

Preheat oven to 425 degrees

4-6 c. rhubarb cut in ¼ - ½” pieces (enough to fill the pie crust)

4 eggs beaten

½ c. heavy whipping cream

1 ½ c. sugar

¼ tsp. ea. of cinnamon, nutmeg, salt

½ tsp. vanilla

Place rhubarb pcs. in unbaked pie crust.

Mix eggs, whippingcream, sugar & spices in medium  bowl.

Pour over rhubarb.

Bake @ 425 for 15 minutes, then lower heat to 325 for 45 min or until knife inserted in center comes out clean.