Rhubarb Custard Pie 
1 ½ to 2 cups sugar 
¼ cup all-purpose flour 
¼ teaspoon ground nutmeg 
3 eggs 
3 Tablespoons milk 
4 cups chopped rhubarb 
1 - 9-inch unbaked pie shell 
1 Tablespoon butter, cut up 
Preheat oven to 350º. In a large mixing bowl stir together sugar,
 flour and nutmeg. In a small mixing bowl beat eggs and milk 
until mixed. Add to sugar mixture and stir until smooth. 
Fold in rhubarb. Spoon rhubarb mixture into pie shell. 
Dot with butter. Cover edges with foil and bake for 25 minutes. 
Remove foil; bake 30 to 35 minutes more or until knife inserted 
in the center comes out cleen. Cool on wire rack.
 Store leftover pie in refrigerator. Serves 8.