Rockin' Rhubarb Custard Pie

1  double crust pie crust
4  cups  chopped fresh rhubarb
3  Tbs  all-purpose flour
2   cups  white sugar
4   egg yolks, beaten
1   cup   half-and-half cream
1/2  tsp  almond extract
1  Tbs  white sugar

Preheat the oven to 350°.
Place one of the pie crusts into the bottom of a 10 inch pie plate or 9 inch deep dish pie plate. Put the rhubarb in the pie shell. In a small bowl, stir together the flour and 2 cups of sugar. In a medium bowl, whisk together the egg yolks, 1 cup half-and-half, and almond extract. Stir in the
sugar and flour until well blended.

Pour the sauce over the rhubarb. It may not all fit into the pan, so just discard any remaining mixture. Place the top pie crust over the filling, seal the edges and flute. Sprinkle top of crust with 1 Tbs sugar. Cut a few small slits in the top crust for ventilation. Place the pie onto a cookie
sheet to catch any drips.

Bake for 45 minutes in the pre-heated oven, or until golden brown on the top. Cool until just warm before serving to allow the custard to set. (Good chilled also.)