Preheat the oven to 375°F (190°C). Place the pie crust in the pie dish and set aside.

In a mixing bowl, combine the chopped rhubarb, sugar, and flour. Mix well.

In another bowl, whisk together the eggs, vanilla extract, and heavy cream until smooth.

Pour the egg mixture into the rhubarb mixture and stir until combined.

Pour the filling into the prepared pie crust.

Bake in the preheated oven for 40-45 minutes, or until the custard is set and the top is lightly golden.

Allow to cool before serving.