Rhubarb Cream Pie - cooking recipe

Ingredients

3 c. rhubarb, cut in 1-inch pieces
1 1/2 c. sugar
3 Tbsp. flour
1/2 tsp. nutmeg
1 Tbsp. butter or margarine
2 eggs, well beaten
1 pastry shell, unbaked (plus trimmings) for 9-inch pie plate

Preparation

Cut rhubarb into pieces being careful to retain the skin on each piece.
Blend sugar, flour, nutmeg and butter.
Add eggs; beat until smooth.
Put rhubarb into a 9-inch pastry lined pan and add the egg mixture.
Top with pastry, cut into fancy shapes. Bake at 450\u00b0 for 10 minutes.
Reduce heat to 350\u00b0.
Continue baking for 30 minutes until custard is set.