Rhubarb Nutmeg Custard Pie - cooking recipe

Ingredients

1 unbaked 9 inch pie shell
3 slightly beaten eggs
2 Tbsp. light cream (or milk)
1 1/2 c. white sugar
4 Tbsp. flour
1/2 tsp. freshly ground nutmeg or 3/4 tsp. canned
2 Tbsp. melted butter
Chopped rhubarb

Preparation

Preheat oven to 375\u00b0.
Mix eggs and cream, add sugar, flour, nutmeg and butter.
Pour over shell 3/4 full of cut rhubarb.
Bake 50 - 60 minutes in 375\u00b0 oven.