Rhubarb Custard Pie - cooking recipe

Ingredients

4 c. fresh rhubarb, cut into 1/2-inch pieces
1 (9-inch) unbaked pie shell
1 c. sugar
1 Tbsp. all-purpose 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 pastry shell.
To prevent over browning, cover edge with foil.
Bake at 375\u00b0 for 25 minutes.
Remove foil; bake 20 minutes more or until pie is nearly set (pie appears soft in center, but sets upon cooling).