Rhubarb Custard Pie

For the pastry: In a medium bowl, combine flour, baking powder, and salt. Using a pastry cutter or two knives, cut in lard until mixture resembles a coarse meal. With a fork, stir in 1⁄4 cup ice water, 1 tbsp. at a time, until dough barely holds together. Add 1 or 2 tbsp. more water if dough is still dry. Knead 3 times and gather into a ball. Wrap in plastic and refrigerate at least 1 hour.

Preheat oven to 350°. On a well-floured surface, roll dough into a 9" circle. Press into pie pan and bake 15 minutes.

For the filling: In a medium bowl, toss rhubarb with 1 cup of the sugar. Let sit until fruit has released its juices, about 1 hour. Strain, reserving juice.

To make custard, beat eggs with cream and remaining 1⁄2 cup sugar. Stir in rhubarb juice.

Scatter rhubarb in crust and pour in custard. Bake until custard is set but loose, about 30 minutes. Do not overbake.