Rhubarb Custard Pie Recipe

Ingredients

• 2 large eggs
• 1 ½ cups granulated sugar, divided into ¼ cup and 1 ¼ cup portions
• pinch of kosher salt
• 1 frozen store-bought pie crust in a pie plate
• 1 pound fresh rhubarb, sliced into ½-inch chunks
• 1 large egg white
• ¼ cup heavy cream
• 1 teaspoon water
• 4 Tablespoons unsalted butter, melted
• ⅓ cup all-purpose flour