I realize that I committed a mortal sin by not including the recipe in a previous post about the evilly-good rhubarb custard pie that MIL made last week. The recipe is below. Enjoy!
4-5 cups cut rhubarb (1/2 inch to 1" pieces)
1/4 tsp nutmeg
1 1/4 cup sugar
pie crust (mom made her own crust, but a store-bought crust will do just fine)
Place the rhubarb in a prepared pie crust, spreading evenly.
Whip the eggs, nutmeg, and sugar until nice and fluffy
Pour over rhubarb.
Bake at 400 degrees for one hour, testing for doneness at about 50 minutes and continuing to check every 10 minutes until done.
Mmmmm, mmmmm, good! Serve with a dollop of fresh whipped cream--to die for. CAUTION! This is not calorie-free. This has been a public service announcement from the women who consumed 4 slices of the pie in a two-day time span, thus blowing her calories for the day. Over and out.