Today, is Thinking Outside The Pot’s 1 year anniversary from the very 1st time I posted a post. It’s so crazy that it has already been a year, time flies. I still love posting my favorite crafts, diy , tips and recipes. I hope you all are enjoying my blog as well. Don’t forget to subscribe to Thinking Outside The Pot, and you will never miss an update. My updates will come right to your email inbox. I thought of what to do for the 1 year anniversary, and thought what would be better then to share this recipe with you all. If you are not sure what Rhubarb trust me you will love it.  This pie is one of my favorite pies ever. I had never had rhubarb pie until I met my husband. His family loves it, and his mom makes the best rhubarb pie. This is actually her recipe that she has shared with me. I hope you all fall in love with this mouth watering Rhubarb Custard Pie.

Use my Easy Pie Crust Recipe for your crust

One you have your crust in your pie pan fill crust with approximately 2 cups of cut Rhubarb.

Mix together:

1 cup sugar

1 cup heavy cream

2 eggs

1/4 cup flour

Beat and pour over Rhubarb in crust. Sprinkle your pie with heavy cinnamon. Bake pie at 350 degrees for 1 hr. Check pie. Stick the middle with fork or knife. If it comes over fairly clean it is done. If not cover with foil and bake for 8-10 minutes longer.