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.
Scald rhubarb in boiling water to cover.
Keep tightly covered and allow to stand several minutes before draining. Prepare mixture of eggs, flour, sugar and lemon juice.
Add drained rhubarb to this mixture, stirring gently to mix well. Pour into unbaked pie shell and bake as for any custard pie.
Beat eggs slightly.
Add sugar, salt and vanilla.
Add milk while stirring constantly.
Sprinkle nutmeg over pie after filling crusts.
Bake at 400\u00b0 for 30 minutes.
Do not overbake.
You may add 3/4 to 1 cup coconut to recipe for Coconut Custard Pie.
Pie is done when jiggled and center appears firm, but soft.
Line 9-inch pie pan with 1/2 pastry, 1/8-inch thick.
Wash rhubarb and dice into pieces.
Place rhubarb in pie shell.
Combine sugar, cornstarch and salt.
Add egg and beat well.
Add Karo syrup and melted butter.
Pour over rhubarb.
Roll out remaining pastry. Cut into narrow strips.
Arrange lattice of pastry strips across top.
Bake in hot oven.
Heat to moderate at 350\u00b0.
Bake 45 minutes or until rhubarb is tender.
Place chunks of rhubarb in pie shell.
Mix rest of ingredients and pour over rhubarb.
Sprinkle top with nutmeg.
Bake at 400\u00b0 for 10 minutes, then at 325\u00b0 until set.
Grease or spray 2 large pie plates.
Cut rhubarb in 1 inch chunks.
Scatter rhubarb in pie plate.
Melt butter.
In large bowl put the eggs, butter, flour, milk, sugar, and vanilla.
Mix with a mixer or blender till mixed.
Pour over rhubarb.
When it's baked the crust will be on the bottom, custard in the middle, and rhubarb on top.
Bake for 1 hour 10 minutes at 350\u00b0.
Slightly beat eggs; add milk.
Blend sugar, flour and nutmeg. Stir into egg mixture.
Mix in rhubarb.
Pour into prepared pie crust and dot with butter.
Cover with a lattice top.
Bake at 400\u00b0 for 50 to 60 minutes, until brown.
Serve warm with whipped cream.
Mix dry ingredients.
Place 2 cups rhubarb in pie shell and sprinkle 1/2 dry mixture over rhubarb.
Add eggs to other 1/2 of dry ingredients and beat well.
Add remaining 2 cups rhubarb to pie shell and pour egg mixture over.
Bake at 350\u00b0 for 1 hour.
Mix sugar, flour, nutmeg and salt.
Add to the beaten eggs. Beat until smooth.
Stir in the rhubarb.
Prepare pastry for 9-inch 2 crust pie.
Fill pastry with rhubarb mixture.
Dot with butter.
Adjust top crust.
Seal.
Bake at 400\u00b0 for 50 minutes. Scrumptious.
Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.
Line 9-inch pie plate with pastry.
Place rhubarb in bowl. Combine beaten eggs with milk, sugar, flour, salt, nutmeg and mix with rhubarb.
Pour into unbaked pastry lined pie plate.
Dot butter or margarine over top.
May be covered with lattice top or leave uncovered or top with crumb topping.
Bake in preheated oven at 400\u00b0 for 50 to 60 minutes.
Serves 6.
pie plate; add the rhubarb.
Pour egg mixture over rhubarb.
Cut rhubarb into small pieces, put in pie shell.
Mix rest of ingredients and pour over rhubarb.
Sprinkle top with nutmeg. Bake at 400\u00b0 for 10 minutes, then at 325\u00b0 until set.
Prepare pastry for a 2-crust pie.
Line 9-inch pie pan with pastry.
Beat eggs slightly.
Add milk.
Mix together sugar, flour and nutmeg; add to egg mixture.
Mix in rhubarb.
Pour into pastry-lined pie pan.
Dot with butter.
Cover with top crust. Bake in a 400\u00b0 oven about 50 to 60 minutes.
Beat eggs; add milk, sugar, flour and nutmeg and beat until smooth.
Put rhubarb in pie shell and pour egg mixture over and dot with a little margarine.
Cover with lattice top.
Bake at 400\u00b0 for 50 to 60 minutes.
Blend sugar, flour and nutmeg.
Add eggs.
Beat smooth.
Add butter and rhubarb.
Pour into prepared 9-inch crust.
Top with top crust.
Bake in a 400\u00b0 oven for 50 to 60 minutes.
Beat together first 5 ingredients, then mix in 1 cup milk. Pour over rhubarb (1/2-inch of rhubarb in pie pan) in pie crust. Bake at 450\u00b0 for 20 minutes, then at 350\u00b0 for 30 minutes.
Arrange 2 cups rhubarb in pie shell.
Beat egg whites until stiff, then beat in egg yolks until blended.
Mix flour and sugar; add to egg mixture.
Pour over rhubarb.
Bake at 350\u00b0 for 45 minutes.
This pie does not need a mearingue.
It will be crunchy as it is.
Put cut rhubarb in pie shell.
Beat eggs, salt, sugar and flour until creamy.
Pour over rhubarb.
Bake at 350 degrees for 40 minutes.
Beat eggs and milk well.
Mix together the flour, sugar and nutmeg and add to egg mixture.
Mix well.
Stir in cut up rhubarb. Pour into pastry-lined pie pan and dot with butter or margarine. Cover with top pastry.
Bake at 400\u00b0 for 50 to 60 minutes.