1. Prepare the shortcrust pastry, here is my recipe or buy one. Place it in the pie tin and prick the bottom using a fork.
  2. Preheat your oven to 200 ° C.
  3. Wash the rhubarb sticks.
  4. Cut the rhubarb (without peeling it) into small cubes (maximum 1 cm) and spread it over the dough.
  5. Mix together the eggs, sugar and cream.
  6. Spread the mixture over the rhubarb.
  7. Bake for about 30 minutes.
  8. When you remove it from the oven or use a knife to see if it’s cooked it could seems there is a bit of water in the pie (like if it’s not cooked enough) but it’s cooked. It just needs some time to set so let it cool at least 1 hour.