In a mixing bowl, combine the flour, salt, and sugar. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

In a medium saucepan over medium heat, combine the chopped rhubarb, sugar, cornstarch, lemon juice, and salt. Cook for about 5-7 minutes, until the rhubarb starts to release its juices but remains slightly firm.

Remove from heat and set aside.

In a separate bowl, whisk together the egg yolks and vanilla extract. Slowly whisk in the heavy cream until fully combined.

Preheat your oven to 425°F (220°C).

On a floured surface, roll out the chilled dough into a circle about ¼-inch thick. Transfer the dough to a 9-inch pie pan, trimming any excess. Crimp the edges as desired and poke holes in the bottom with a fork to prevent bubbling.

Line the pie crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, and bake for an additional 5-7 minutes until lightly golden. Allow it to cool.

Pour the rhubarb mixture into the prepared pie crust, spreading it evenly. Pour the cream mixture evenly over the top.

Bake the pie in the preheated oven for 25-30 minutes, or until the filling is set and the top is lightly browned.

Allow the pie to cool at room temperature for at least 2 hours. Serve chilled or at room temperature, optionally topped with whipped cream.