Preheat your oven to 450°F.

Get your pie crust ready by either using a store-bought one or preparing your favorite homemade crust. Place it in a 9-inch glass pie pan, ensuring the bottom and sides are well covered. Crimp the edges nicely.

In a small bowl, whisk the egg yolks until they become a light yellow. Add in the half and half, sugar, flour, vanilla extract, and salt, then mix everything together thoroughly.

Fill your pie crust with the sliced rhubarb. Pour the custard mixture over the rhubarb, making sure it's evenly distributed.

Place the pie on the bottom rack of the preheated oven. Bake at 450°F for 15 minutes.

After 15 minutes, reduce the oven temperature to 350°F and bake for another 30 to 35 minutes, or until the rhubarb is tender and the custard is set.