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RHUBARB CUSTARD PIE

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3 c. rhubarb, cut in 1-inch
pieces
2 eggs, beaten
2 Tbsp. whole milk
1 1/2 c. sugar
3 Tbsp. flour
1/4 tsp. nutmeg
1 Tbsp. butter
1 pie pastry shell

Crumb Topping:
1/2 c. butter
1/2 c. brown sugar
1 c. flour, sifted

Line 9-inch pie plate with pastry. Place rhubarb in a
bowl. Combine beaten eggs, milk, sugar, flour, salt and
nutmeg. Mix with rhubarb. Pour into unbaked pastry lined pie
plate; dot with butter. Cover with lattice top or with Crumb
Topping. Bake 50 to 60 minutes at 400 degrees.
Crumb Topping: Cream sugar and butter together and cut
in flour. Sprinkle over top of filling.

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