Rhubarb Cream Pie - cooking recipe

Ingredients

1 (9-inch) unbaked pie shell
1 c. sugar
4 Tbsp. flour
1 tsp. vanilla
1/4 tsp. nutmeg
4 rhubarb, cut up
2 eggs
1 1/4 c. light cream or half and half

Preparation

Mix sugar and flour; add cream, egg, vanilla and nutmeg.
Mix well with eggbeater or wire whisk.
Put rhubarb in pie shell; pour cream mixture over rhubarb.
Push the rhubarb pieces down so they will be well coated with the cream mixture.
Flute edge of pie crust.
Bake at 375\u00b0 for 15 minutes.
Reduce heat to 350\u00b0 and continue baking 40 to 45 minutes or until done.