Rhubarb Custard Pie IV Recipe
- 1 (9 inch) pie shell
- 2 cups chopped rhubarb
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground nutmeg
- 2 eggs, beaten
- 4 teaspoons milk
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: Spread rhubarb evenly across unbaked pastry shell.
step 3: In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
step 4: Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.