Rhubarb-Custard Pie - cooking recipe

Ingredients

4 c. fresh rhubarb, cut into 1/2-inch pieces
1 unbaked 9-inch pastry shell
1 c. sugar
1 Tbsp. flour
1/4 tsp. ground nutmeg
4 slightly beaten eggs

Preparation

Place rhubarb in pastry shell.
Combine sugar, flour and nutmeg.
Add eggs; beat well.
Pour the egg mixture into the pastry shell.
To prevent overbrowning, cover edge with foil. Bake in 375\u00b0 oven 25 minutes.
Remove foil.
Bake 20 minutes longer or until pie is nearly set.
(Pie appears soft in the center, but sets upon cooling.)
Cool.
Cover and store in refrigerator.