Rhubard custard pie

3 servings

Ingredients

Quantity Ingredient
9 inch pie
3 Eggs
3 tablespoons Milk
2 cups Sugar
¼ cup Flour
¾ teaspoon Nutmeg
4 cups Cut rhubarb
1 tablespoon Butter
2 Pie crusts
8 inch pie
2 Eggs
2 tablespoons Milk
1½ cup Sugar
3 tablespoons Flour
½ teaspoon Nutmeg
3 cups Cut rhubarb
2 teaspoons Butter
2 Pie crusts

Directions

Heat oven to 400 degrees. Beat eggs slightly; add milk. Mix sugar, flour, and nutmeg. Stir into egg mixture. Mix in rhubarb. Pour into pie shell and dot with butter. Cover with lattice top. Bake 50 to 60 minutes, until nicely browned. Tastes best served slightly warm. Randy Rigg Submitted By RANDY RIGG On 09-29-94

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