This is a family favorite – sweet custard under tart rhubarb with a healthy dose of nutmeg.

• 3 cups diced rhubarb
• 1 1/2 cups sugar
• 3 TBSP flour
• 1/2 tsp nutmeg
• 3 eggs
• 1/4 cup heavy cream
• Unbaked pie shell

Preheat oven to 400 degrees. In a large bowl, combine rhubarb, sugar, flour and nutmeg. Whisk eggs and cream together in a small bowl. Pour egg mixture over rhubarb mixture and stir well to combine.

Pour into pie shell. Bake for 45-55 minutes, until the custard is set.

Serve at room temperature or chilled.