Preheat the oven to 375?F (190?C).

In a mixing bowl, combine the chopped rhubarb, sugar, flour, and salt. Stir until well mixed.

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

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 45 minutes, or until the custard is set and the top is lightly browned.

Remove from the oven and let cool before serving.