Rhubarb Custard Pie

Name: Rhubarb Custard Pie
Yield: 6
Ingredients: Pastry for 9-inch one crust pie; 1 tablespoon all-purpose flour; 3 1/2 cups (1/4-inch dice) fresh rhubarb*; 1 1/2 cups granulated sugar; 3 eggs, lightly beaten; 1/4 cup half and half cream; 1/2 teaspoon freshly-grated nutmeg; 1/8 teaspoon salt

Rhubarb Custard Pie was pinched from <a href="http://whatscookingamerica.net/Desserts/RhubarbCustardPie.htm" target="_blank">whatscookingamerica.net.</a>

"This is my mother's recipe for rhubarb pie. To make a long story short, I love this pie. It is mild, tangy, not too sweet, and not too tart. The custard is soft and smooth and compliments the fresh rhubarb. It is the best Rhubarb pie I have every eaten. It is even a "hit" with people who think they don't like rhubarb!..."

INGREDIENTS

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Pastry for 9-inch one crust pie

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1 tablespoon all-purpose flour

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3 1/2 cups (1/4-inch dice) fresh rhubarb*

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1 1/2 cups granulated sugar

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3 eggs, lightly beaten

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1/4 cup half and half cream

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1/2 teaspoon freshly-grated nutmeg

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1/8 teaspoon salt

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