Rhubarb Custard Pie
6 ingredients
6 steps
Ingredients
- 4 c. fresh rhubarb, cut into 1/2-inch pieces
- 1 (9-inch) unbaked pie shell
- 1 c. sugar
- 1 Tbsp. all-purpose flour
- 1/4 tsp. ground nutmeg
- 4 slightly beaten eggs
Directions
-
1Place rhubarb in pastry shell. Combine sugar, flour and nutmeg.
-
2Add eggs; beat well.
-
3Pour the egg mixture into pastry shell.
-
4To prevent over browning, cover edge with foil.
-
5Bake at 375° for 25 minutes.
-
6Remove foil; bake 20 minutes more or until pie is nearly set (pie appears soft in center, but sets upon cooling).
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