Title: Rhubarb Custard Pie Ii
Categories: Pie Dessert
Yield: 6 Servings

1 1/2	lb	Rhubarb ( about 4 cups)
3/4	c	Sugar
2	tb	Flour
1	tb	Lemon juice
1/8	ts	Salt
		TOPPING:
3		Eggs
1	c	Heavy cream
2	tb	Butter or margarine, melted
1/4	ts	Nutmeg
2	tb	Sugar

Unbaked 9-inch pie shell FILLING:

FILLING: In bowl, combine rhubarb (cut in 1/4-inch slices), sugar, flour, lemon juice, and salt. Toss to mix and turn into pie shell. Bake in hot oven (425 F) 20 minutes. TOPPING: Beat eggs slightly in bowl; stir in cream, butter, and nutmeg to blend. Pour over hot rhubarb in pie shell. Bake 10 minutes; sprinkle with sugar. Bake 10 minutes more, or until pie's top is browned. Cool on rack before cutting.

[ FARM JOURNAL's Complete Pie Cookbook; 1965 ]

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