Rhubarb Custard Pie

4 c. ½ -inch pieces of rhubarb
1 unbaked pie shell
1 ⅓ c. sugar
1 ½ T. flour
¼ tsp. nutmeg
4 slightly beaten eggs
½ tsp. vanilla

Place rhubarb in pie shell. Combine ingredients and beat eggs. Pour everything over the rhubarb in pie shell. Cover pie edge with foil, bake at 375° for 25 minutes. Remove foil and bake an additional 20 minutes longer. Pie will appear soft in middle, but it will set up when cooled. Cover. Store in refrigerator.

Melody Henderson

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