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Rhubarb Cream Pie #1*

Source of Recipe

from my mother's recipe box


Recipe Introduction

This is one our family has had over and over again. The sweetness of the cream offsets the tartness of the rhubarb. Rhubarb Cream Pie #1*

1 1/2 cups sugar
3 Tablespoons flour
1/2 teaspoon ground nutmeg
1 Tablespoon softened butter
2 beaten eggs
3 to 3 1/3 cups chopped rhubarb
1, 9 inch uncooked pie crust

Heat oven to 450.
Scatter rhubarb in pie shell.
Blend sugar, flour, nutmeg and butter together.
Add eggs and beat until smooth.
Pour mixture over top rhubarb.
Bake for 10 minutes.
Lower to 350 and bake for an additional 30 minutes.