Preheat the oven to 375 degrees F (190 degrees C).
Pie Crust (1)
out on a lightly floured surface into a 12-inch circle. Fit the crust inside a 9-inch pie plate, pressing the bottom and top sides of the plate. Fold crust edges under; crimp as desired.
Place a piece of parchment paper over the crust on the pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
Bake for 15 minutes. Remove from oven and carefully remove parchment paper and weights.
Continue baking at 375 degrees F (190 degrees C) until the crust is light golden brown, about 5 minutes.
Transfer to a wire rack and cool to room temperature for about 30 minutes.
Reduce the oven temperature to 350 degrees F (180 degrees C).
Rhubarb (3 cups)
in cold water, pat dry, trim the ends and cut into 1/2-inch pieces.
Next, prepare the rhubarb filling. In a medium bowl, whisk together the
Large Eggs (3)
Whipping Cream (1 cup)
Pure Vanilla Extract (1 tsp)
Almond Extract (1/4 tsp)
Salt (1/2 tsp)
Granulated Sugar (1 1/2 cups)
All-Purpose Flour (3 Tbsp)
until well blended.
Toss the rhubarb with the remaining
All-Purpose Flour (1 Tbsp)
until evenly coated.
Place cooled pie plate on a large rimmed baking sheet. Place rhubarb in the cooled pie crust and pour the egg mixture evenly over the rhubarb.
Wrap the edges of the pie crust with aluminum foil, or place a pie crust shield on top of the pie.
Bake at 350 degrees F (180 degrees C) until filling is set and a thermometer inserted into the center of the pie registers 175 degrees F (80 degrees C), about 60-70 minutes. The custard should be set – it will continue to thicken as it cools.
Transfer to a wire rack and cool completely (about two hours).
Serve at room temperature or chilled.