Fresh rhubarb in a prepared crust with a creamy custard filling. The pie is baked for an hour until the custard is set. Cool it slightly before serving.
Ingredients
- (9-inch) pie shell: 1 piece
- rhubarb: 2 cups (chopped)
- white sugar: 1 cup
- all-purpose flour: 2 Tbsp
- ground nutmeg: 0.5 tsp
- eggs: 2 piece (beaten)
- milk: 4 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Spread rhubarb evenly across unbaked pastry shell.
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Combine sugar, flour, and nutmeg in a medium bowl; mix well. Add eggs and milk and beat until smooth. Pour mixture over rhubarb layer.
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Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in the preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.
