Preheat oven to 375 degrees F. Prepare pie pastry; sprinkle flour over bottom of unbaked pie pastry.
In a large bowl, combine flour, rhubarb, sugar, eggs, half and half cream, nutmeg, and salt; pour into pastry-lined plate.
Bake in lower 1/3 of oven approximately 50 to 60 minutes or until knife inserted near center comes out clean, but the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.
Check toward the end of baking time to make sure the edges are not too brown; if so, cover edges with aluminum foil. Remember, the pie will continue to set as it cools. If using a digital instant-read thermometer, inserted in the centers, it should register 175 degrees F. Begin checking temperature about 10 minutes before recommended times.
Remove from oven and let cool completely on a wire rack before cutting and serving (the filling needs time to set). Store in the refrigerator.
Makes 6 to 8 servings.
Rhubarb Custard Pie Recipe: https://whatscookingamerica.net/desserts/rhubarbcustardpie.htm