Gluten-Free Rhubarb Custard Pie - Evolving Autumn

Ingredients

• One gluten-free pie crust
• 3 cups rhubarb, finely chopped
• 1/2 cup + 1 cup granulated sugar
• 5 tbsp all-purpose gluten-free flour
• 1/4 tsp cardamom
• 1/4 tsp nutmeg
• Pinch of kosher salt
• 2 large eggs, at room temperature
• 2 tbsp heavy cream, at room temperature
• 1/2 tsp vanilla extract
• Extra rhubarb pieces for the top, raw and chopped, about 2 cups