Rhubarb Custard Pie IV

Fresh rhubarb is cut into small pieces and piled into a prepared crust. A creamy custard filling is stirred up with eggs, a bit of milk, flour, sugar and nutmeg, and then it 's poured over the rhubarb. The pie is slipped into the oven for an hour until the custard is set. Cool it slightly before serving.

• Calories: 210 Calories

Ingredients

• 1 cup white sugar
• ½ teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 2 eggs, beaten
• 2 cups chopped rhubarb
• 1 (9 inch) pie shell
• 4 teaspoons milk

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Spread rhubarb evenly across unbaked pastry shell.

Step 3

In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.

Step 4

Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.