Rhubarb Cream Pie(1964 Cookbook) - cooking recipe

Ingredients

1 1/2 c. sugar
3 Tbsp. flour
1 Tbsp. butter
3 c. sliced rhubarb
9-inch unbaked pastry shell
3 beaten eggs
1/2 tsp. nutmeg

Preparation

Blend sugar,
flour,
nutmeg
and butter.
Add eggs and beat smooth. Pour
over rhubarb in pastry-lined pan.
Top with lattice-style pastry.
Bake
in
hot
oven at 450\u00b0 for 15 minutes; then in moderate oven at 350\u00b0 for 30 to 45 minutes until custard bubbles up and fruit is tender.