• 1 uncooked, 9” pie shell (see Quick and Easy Oil Pastry Dough)
• 2 cups of 1/4'' slices of rhubarb
• Zest of one lime
• 1/2 t kosher salt
• 1 cup sugar
• 3 eggs
• 1 cup of half and half

Preheat the oven to 425°. In a mixing bowl, toss the rhubarb slices with the lime zest. Pour the mixture into an uncooked pastry shell. Gently whisk together the salt, sugar and eggs. Pour the half and half into the egg mixture and whisk to combine.

Pour the custard mixture over the rhubarb. Bake at 425° for 15 minutes. Lower the temperature to 350° and bake for an additional 30 to 40 minutes or until the custard has set [does not jiggle when you move the pie pan]. Let cool for at least two hours.