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.