Rhubarb Custard Pie - cooking recipe

Ingredients

2 c. rhubarb, cut into small pieces
2 Tbsp. butter
2 eggs
1 c. sugar
2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. nutmeg
1 c. scalded milk
egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar
1/2 tsp. vanilla

Preparation

Cook your rhubarb covered with boiling water and let stand 5 minutes. Drain, then stir in butter. Separate your eggs.
Beat yolks, then blend in sugar, flour, salt and nutmeg.
Gradually stir in your milk. Spread rhubarb in prepared 9-inch pie plate. Pour milk mixture over it. Bake at 400\u00b0 for 25 to 30 minutes, then reduce heat to 350\u00b0.