Chop your rhubarb, if they're thick stalks then cut in half lengthwise then chop into ⅓ inch- ½ inch pieces.
In a large bowl whisk together the sugar, eggs, cream, orange zest and juice, vanilla, salt, and flour, mix until evenly combined.
Whisk Custard Ingredients
Add chopped rhubarb and mix to evenly coat all of the rhubarb.
Pour in the custard rhubarb mixture into pie shell. The bowl will have a few streaks of custard leftover, I like to use this for the egg wash on the pie shell.
Bake the pie for 45-55 minutes, the custard should be set and barely wiggle in the middle inch or so. If needed cover the pie shell to prevent too much browning.