Rhubarb Custard Pie

Makes one 10″ pie

  • 4 eggs (slightly beaten)
  • 1/4 Cup milk
  • 1 1/2 Cup sugar
  • 1/3 Cup flour
  • 1 tsp nutmeg
  • 5 Cup rhubarb (chopped crosswise 1/4″ lengths)
  • 1 Tbsp butter

Add ingredients in order. Stir to coat. Pour into unbaked pie crust. Dot with pats of butter. Cover with lattice pie crust top. Bake 50-60 min at 400F.

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