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rhubarb cream pie
1 (9 inch) deep dish pie crust
1 1/2 cups white sugar
1/4 cup all-purpose flour
3/4 teaspoon ground nutmeg
3 eggs, beaten
4 cups chopped rhubarb
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
Bake in preheated oven for 50 to 60 minutes.
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