Rhubarb Custard Pie ala Patti
Rhubarb pie may not be for everyone, but this recipe will create converts!

• 2 crust pie pastry
• 4 cups rhubarb, cut into ½ inch slices
• 3 eggs
• 3 tablespoons milk
• 2 cups sugar
• ¼ cup flour
• ¾ cup nutmeg (Emily’s note: I’m dubious you’re supposed to use this much, but that’s what the recipe card says… Perhaps start with less and adjust according to taste)

1. Preheat oven to 400 degrees.
2. Line 9 inch pie pan with crust. Place rhubarb into pie shell.
3. In a blender, combine eggs, milk, sugar, flour and nutmeg until smooth. Pour custard mix over rhubarb in pie shell, cover with top crust and cut slits in top crust.
4. Bake for 50 to 60 minutes.