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Categories:Viewed: 106 - Published at: 8 years ago
Ingredients
- 4 c. fresh rhubarb, cut into 1/2-inch pieces
- 1 unbaked 9-inch pastry shell
- 1 c. sugar
- 1 Tbsp. flour
- 1/4 tsp. ground nutmeg
- 4 slightly beaten eggs
Method
- Place rhubarb in pastry shell.
- Combine sugar, flour and nutmeg.
- Add eggs; beat well.
- Pour the egg mixture into the pastry shell.
- To prevent overbrowning, cover edge with foil. Bake in 375° oven 25 minutes.
- Remove foil.
- Bake 20 minutes longer or until pie is nearly set.
- (Pie appears soft in the center, but sets upon cooling.)
- Cool.
- Cover and store in refrigerator.
