Rhubarb Custard Pie

I realized I never actually put this recipe up on the blog.

Props to foodnetwork for the picture.

4 cups fresh rhubarb cut into 1/2 inch pieces
1 unbaked 9-in pastry shell
1 cup sugar
1 tablespoon all purpose flour
1/4 teaspoon ground nutmeg
4 slightly beaten eggs

Place rhubarb in pastry shell. Combine sugar, flour, and nutmeg. Add eggs; beat well. Pour the egg mixture into pastry shell. To prevent over browning, cover edge with foil. Bake in 375 degree oven 25 minutes. Remove foil; bake 20 minutes more or until pie is nearly set (pie appears soft in center but sets upon cooling). Cool. Cover and store in refrigerator. Makes 8 servings.

It was pretty good. Big Chubb and I like rhubarb a lot, so we are always looking for recipes.