Ingredients
3 eggs
3 Tbsp. milk
2 c. sugar
1/4 c. flour
3/4 tsp. nutmeg
4 c. cut-up rhubarb (small, bite-size)
1 Tbsp. butter
Pkg of Pillsbury refrigerated pie crusts
Preparation
Press one pie crusts into bottom of 9-in. Pie pan. Pre-heat oven to 400°. In bowl, beat eggs slightly; add milk. In another bowl, mix sugar, flour and nutmeg. Stir into the egg mixture, then mix in the rhubarb. Pour into pastry-lined pan, dot with butter in center. Cut a quarter-sized hole in center on top pie crust. Place on top of pie, and pinch edges. Sprinkle a bit of sugar on top. To avoid burning the crusts, I always covers it (just the outer edge of the crust) with aluminum foil. Bake pie on cookie sheet (in case it bubbles over) for 50-60 min. Enjoy!!!
