RHUBARB CUSTARD PIE
1/2 cups sugar
1/4 cup all purpose flour
1/4 tsp nutmeg
3 slightly beaten eggs
1 lb rhubarb, cut into 1 inch slices (4 cups)
Pastry for 9 inch lattice top pie
2 tbsp butter
Combine sugar flour and nutmeg; Beat into the eggs. Stir in rhubarb. Line 9 inch pie plate with pastry; Fill. Dot with butter. Top with lattice crust. Flute edge. Bake in hot oven 400 degrees for 50-60 minutes.. cool.
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