Recipe

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• 4 eggs, beaten slightly
• 3 tbsp milk
• 2.5 cups sugar
• 5 tbsp flour
• 1 tsp nutmeg
• 1/4 tsp salt
• 5 cups thinly sliced pink rhubarb

• 1 Beat eggs with milk.
• 2 Mix flour and nutmeg into sugar.
• 3 Beat sugar mixture into egg mixture until smooth.
• 4 Add in rhubarb, stir to coat. [Optional: If you have the time to let this sit for 30-60 minutes before baking, the final result will have a smoother, more mellow flavor.]
• 5 Pour into 10 pie tin with crust.
• 6 Bake at 425*F for 15 minutes.
• 7 Reduce heat to 400*F, bake for another half hour.
• 8 Test for doneness with a toothpick halfway between the center and the edge. If there are no milky streaks, the pie is done. If not done, return to over and test every 5 minutes.