Rhubarb Custard Pie - cooking recipe

Ingredients

9-inch pie shell
3 eggs
3 Tbsp. milk
2 c. sugar
1/4 c. flour
3/4 tsp. nutmeg
4 c. pink rhubarb
1 Tbsp. butter

Preparation

Heat oven to 400\u00b0.
Beat eggs slightly.
Add milk.
Mix sugar, flour and nutmeg.
Stir in rhubarb.
Pour into pastry lined pie pan.
Dot with butter.
Cover with a lattice top.
Bake for 50 to 60 minutes until nicely browned.
Serve slightly warm.