Rhubarb Custard Pie - cooking recipe

Ingredients

3 eggs
3 Tbsp. condensed milk
2 c. sugar
4 Tbsp. Gold Medal flour
3/4 tsp. nutmeg
4 c. cut up pink rhubarb
1 Tbsp. butter
pie crust for 9-inch pie

Preparation

Fill pastry-lined pie pan with rhubarb custard filling: Beat eggs slightly.
Add milk.
Mix together and stir in sugar, flour and nutmeg.
Mix in rhubarb.
Dot filling in pan with butter. Cover with lattice top.
Bake at 400\u00b0 for 50 to 60 minutes until nicely browned.
Serve slightly warm.