Monday, January 25, 2010

Rhubarb Custard Pie

1 1/2 cups sugar
1 T. butter
1/2 t. nutmeg
3 T. flour
2 eggs beaten
3 cups chopped rhubarb (about 1 lb.)

Blend sugar and butter. Add nutmeg, and flour, then mix. Add eggs (beaten smooth) and mix. Finally add chopped rhubarb and mix.
Pour into unbaked pie shell. Bake at 450 for 10 minutes, then reduce heat to 350 for 50 to 60 minutes or until filling thickens.

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