Cream Rhubarb Pie

Preheat the oven to 350°F (175°C).

Melt the butter in a large saucepan over medium heat. Add the finely chopped rhubarb and cook, stirring occasionally, until the rhubarb begins to soften.

In a small bowl, whisk together the sugar, cornstarch, and salt. Gradually stir this mixture into the rhubarb, combining well to break up any lumps.

Continue cooking the rhubarb mixture, stirring frequently, until it thickens and the rhubarb is tender.

Remove the pan from heat and let cool for 2-3 minutes, then stir in the cream until smooth.

In a small bowl, lightly beat the egg yolks. Slowly temper the egg yolks by adding a spoonful of the warm rhubarb mixture while stirring constantly, then repeat with 2-3 more spoonfuls to gradually raise the temperature.

Pour the tempered egg yolks back into the rhubarb mixture, stirring constantly to combine thoroughly and prevent curdling.

Pour the rhubarb cream filling into the baked pastry shell, spreading evenly.

Bake in the preheated 350°F oven for 15-20 minutes, until the filling is set but still has a slight jiggle in the center.

Remove from the oven and cool to room temperature on a wire rack, then refrigerate for at least 2 hours before serving.