Rhubarb Custard Pie - cooking recipe

Ingredients

3 eggs, slightly beaten
3 Tbsp. milk
1 1/4 c. sugar
1/4 c. flour
3/4 tsp. nutmeg
4 c. cut up rhubarb
1 Tbsp. vanilla

Preparation

In a large bowl, beat eggs
with milk.
Mix and stir in the flour,
sugar and
nutmeg.
Last,
fold
in
rhubarb
and vanilla. Pour
into unbaked
pie
crust.
Dot
with
butter. Cover with lattice
top (made with pie crust left over from 2 pie
crusts). Bake until lightly brown at 425\u00b0 for 20 minutes or 350\u00b0 for 20 minutes.