Pastry for 1-crust pie
1 1/4 to 1 1/2 c. sugar - 6 tbsp. flour
4 c. diced fresh rhubarb
1 tbsp. butter
1 tsp. vanilla
3/4 c. heavy cream

Line 9 inch pie pan with pastry. Combine sugar and flour, spread half the mixture over bottom of pie pan. Add rhubarb, cover with remaining sugar-flour mixture. Dot with butter. Sprinkle with vanilla.

Preheat oven to 400 degrees. Bake pie in oven 20 minutes. Then pour cream over the rhubarb. Lower oven temperature to 325 degrees. Bake until filling is bubbling and crust golden, 35 to 40 minutes longer. Cool to room temperature but do not chill or put in refrigerator.