Step 1: Preheat your oven to 375°F (190°C). In a medium bowl, toss the chopped rhubarb with ½ cup granulated sugar and set aside.
Step 2: Gently unroll the pie crust and fit it into a 9-inch pie plate. Crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment, and bake for another 5-7 minutes, until lightly golden. Let cool slightly.
Step 3: In a large bowl, whisk together the eggs, remaining 1 cup granulated sugar, all-purpose flour, heavy cream, whole milk, vanilla extract, and salt until smooth.
Step 4: Pour about half of the custard mixture into the blind-baked pie crust. Arrange the sugared rhubarb pieces evenly over the custard. Pour the remaining custard over the rhubarb.
Step 5: Carefully place the pie on a baking sheet and bake for 50-60 minutes, or until the center is just set and the top is golden brown. A knife inserted near the center should come out mostly clean. If crust edges brown too quickly, cover with foil.
Step 6: Remove from oven and cool completely on a wire rack for at least 3-4 hours, or preferably chill in the refrigerator before slicing. Store leftovers in an airtight container in the refrigerator.