Step 1

Preheat oven to 400F.

Step 2

Line a pie dish with the pastry and crimp as desired. Chill in the fridge till needed (this can be done in advance)

Step 3

Place rhubarb in a medium sized bowl. Sprinkle the flour over the rhubarb and give it a good toss to coat the rhubarb evenly. Using a slotted spoon, remove the rhubarb and transfer it to the prepared pie plate. Leave the remaining flour in the bowl.

Step 4

Add in the sugar, eggs, cream, vanilla and salt to the flour. Whisk until smooth. Pour this custard mixture over the rhubarb. Depending on the size of your pie plate you may not use all the custard. You can fill it almost to the top though.

Step 5

Bake 10 minutes at 400F on the centre rack. Reduce temperature to 350° and bake until the crust is golden, and the custard is mostly set, about another 40 minutes or so. You will find that the centre is still a tad jiggly, but don't worry, it will set as it cools. If you wait till everything is completely set, you will find that the custard is over-baked and will crack along the outer edges. Every oven is different, so start checking after 35 minutes.

Step 6

Let cool on a cooling rack for at least 3 hours, to be completely set. Serve with the sweetened cream:

Step 7

Using a stand or hand held mixer, whip the cream on low speed for 30 seconds. Up the speed to medium and whip another 30 seconds or so. It should now be starting to thicken. Add the icing sugar by passing it through a small mesh strainer to get rid of any lumps. Add the vanilla. Now increase the speed to high and whisk until you have firm peaks. This will last in a sealed container in the fridge for a day or two as well.