Rhubarb Custard Pie - cooking recipe

Ingredients

pastry for double-crust or lattice-top pie
3 eggs, slightly beaten
2 c. sugar
3 Tbsp. milk
1/4 c. flour
3/4 tsp. nutmeg
4 c. rhubarb, cut into 1-inch pieces
1 Tbsp. butter

Preparation

Mix sugar, flour and nutmeg; add eggs and stir well (when mixed this way, eggs don't need prior beating).
Add milk and mix; then add rhubarb.
Put into pie shell; dot with butter and cover with top crust.
Bake at 400\u00b0 for 50 to 60 minutes.