Rhubarb Custard Pie:
- 3 eggs
- 2 cups sugar
- 3 tablespoons milk
- 1/4 cup flour
- 1/2 teaspoon nutmeg
- 4 cups diced rhubarb
- 1 tablespoon butter
Beat eggs slightly, add remaining ingredients except butter and mix thoroughly. Pour into a pastry lined 9 inch pie pan. Dot with butter. Cover with lattice top, or solid top crust. Bake 400 oven for 50 to 60 minutes.