Cream Pie with Rhubarb Filling

Ingredients:

• 1 sheet chilled pie dough (from a 400g package)
• 0.6 kg rhubarb (about 6 medium stalks), trimmed, halved lengthwise and cut into 2 cm pieces (about 4 1/2 cups)
• 3/4 cup granulated sugar
• 0.5 tsp finely grated orange zest, preferably Valencia
• 2 tbsp orange juice, preferably Valencia
• 2 large eggs
• 2/3 cup heavy cream
• 1/4 cup premium flour
• Powdered sugar, for serving

Preparation:

1. Preheat oven to 175°C.
   
   Place the pie crust in a 9-inch (22-cm) pie pan, crimping the edges to create fluted edges, and refrigerate for about 15 minutes. Prick the bottom and sides of the crust with a fork, then line it with foil. Fill the pan with pie weights or dried beans and bake until the edges of the crust are golden brown, 20 minutes. Remove the foil and weights and continue baking until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
2. Combine the rhubarb with 1/4 cup sugar, orange zest, and juice. Mix thoroughly. Pour the filling into the crust and spread it into an even layer. Place the pie on a rimmed baking sheet. Beat the eggs with the cream, flour, and the remaining 1/2 cup sugar until smooth, then pour it over the rhubarb.
3. Bake until lightly browned and set in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Dust lightly with powdered sugar before serving.