Rhubarb pie-cream pie filling

By DebCooks

A delicious custard filling for a rhubarb pie.

Ingredients

• 1 1/2 c sugar maybe a little more
• 6 T heaping flour
• 1/2 teas nutmeg
• 1 T butter
• 3 eggs
• 3 c rhubarb cut-up plus 2 stalks

Preparation

Step 1

Make a two-crust pie crust. Roll out the crust and put one into the bottom of the pie pan. Cut up the rhubarb into one inch chunks and put into the crust in the pie pan. Blend sugar, flour, nutmeg and butter. Add eggs and beat until smooth. Pour over the rhubarb in the pan. Roll out the top crust and put over the top of the rhubarb. Pinch the edges of the crust. Make a slit in the top of the crust for steam to escape. Bake at 450 for 10 min and then 350 for 30 min or until the crust is golden brown and the custard has set up. It should not be runny. If the rhubarb is frozen it will take almost an hour to bake the pie.