I don't even know how I ran across this, but it really sounds good and the author of the article seemed to love it. The notes say it will be a rather thinly filled pie.
Ingredients
1 9-inch butter crust
2 ½ cups diced rhubarb (the rosier the better)
1 cup sugar
2 tablespoons flour
2 eggs, well beaten
3/4 cup heavy whipping cream
Instructions
1. Line the pie pan with the crust and crimp the edges. If you want to blind bake your crust to help it get a little more color, do it now. (This is optional. Do whatever you need to get a golden brown crust.)
2. In a small bowl, whisk together the flour and sugar. Add the eggs and whisk thoroughly. Add the cream and whisk some more.
3. Dump the diced rhubarb into the pie shell, pour the cream mixture over top, and bake the pie at 375 degrees for about 30-45 minutes. You’ll know it’s done when the center of the pie no longer jiggles when you wiggle the pan and the crust is golden brown on the edges and bottom.
4. Cool to room temperature and then chill in the refrigerator before serving (though I’ve been known to eat it piping hot).