Rhubarb Custard Pie - cooking recipe

Ingredients

3 eggs
3 Tbsp. milk
2 c. sugar
1/4 c. flour
3/4 tsp. nutmeg
4 c. diced rhubarb
1 unbaked pie shell
butter

Preparation

Beat eggs slightly.
Beat in milk, sugar, flour and nutmeg. Stir in rhubarb.
Pour filling into pie shell.
Dot with butter. Make several slits in top crust for air vents.
Bake at 450\u00b0
for 10 minutes.
Reduce heat to 350\u00b0 and bake 45 to 50 minutes longer.