Rhubarb Custard Pie - cooking recipe

Ingredients

3 c. rhubarb, cut in 1-inch pieces
2 eggs, beaten
2 Tbsp. whole milk
1 1/2 c. sugar
3 Tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. nutmeg (optional)
1 Tbsp. butter or margarine
pastry for one crust pie (9-inch)

Preparation

Line 9-inch pie plate with pastry.
Place rhubarb in bowl. Combine beaten eggs with milk, sugar, flour, salt, nutmeg and mix with rhubarb.
Pour into unbaked pastry lined pie plate.
Dot butter or margarine over top.
May be covered with lattice top or leave uncovered or top with crumb topping.
Bake in preheated oven at 400\u00b0 for 50 to 60 minutes.
Serves 6.