RHUBARB CREAM PIE

1 pie crust,* unbaked
1 1/2 cup sugar
1 cup cream or 2% evaporated canned milk
3/8 cup flour
3/8 tsp salt
4 cups chopped rhubarb

Preheat oven to 425 degrees F.

Line pie pan with pastry* (don't prick any holes in it).

Place sugar, cream or evaporated milk, flour, and salt in a saucepan and cook until thick.

Add rhubarb and simmer until rhubarb starts to soften.

Pour into shell. This pie LOVES to boil over so place the pie pan on a cookie sheet.

Bake at 425 degrees F for 12 minutes.

Reduce heat to 350 degrees F and bake for 20 minutes or until rhubarb is cooked and crust browned.

*Note from source: I think you need a 10-inch deep shell for this. The recipe doesn't actually say. I've actually got two different sets of measurements and of course I don't remember what the difference is. I haven't made it for awhile.

Adapted from source: Heather W