Preheat your oven to 350 degrees F.

Chop the fresh rhubarb to make 6 cups. Set aside.

In a large bowl mix together the flour and brown sugar.

Then use a pastry blender (or food processor) to cut in the butter. The mixture should look like coarse sand.

Measure out 1 1/2 cups of the flour mixture and set aside.

Take the remaining flour mixture and press it into a 9x13 baking dish.

Bake it in the oven for 15 minutes, until the crust is lightly golden.

While the crust is baking, you can make the custard: Beat the eggs until creamy, then add the vanilla, 1/4 cup of flour, the sugar, cream and salt. Mix until smooth (I like to use a hand blender to do this).

Once the bottom crust has finished baking, sprinkle the chopped rhubarb evenly over it.

Then pour the egg mixture over the rhubarb (see image above). Do not mix.

Then take the remaining flour mixture and stir in 1 tsp of ground cinnamon.

Then sprinkle the remaining flour mixture over the top of the custard.

Bake for about 40 minutes, until the custard is set and the crust is golden.

Let the rhubarb custard cobbler rest for about 1 hour, allowing the custard to finish setting.