Rhubarb Custard Pie Prep Time: 20 minutes Cook Time: 1 hour Servings: 8 Ingredients - 9 inch double pie crust - 3 eggs - 2 tablespoons milk - 1 1/2 cups sugar - 1/4 cup flour - 1/2 teaspoon nutmeg - 1/2 teaspoon cinnamon - 6 cups fresh rhubarb - cut into 1/2 inch pieces - 1 tablespoon butter - cut into small pieces    A delicious pie using Spring's bounty of rhubarb. If you enjoy the flavor of rhubarb custard, try our Rhubarb	1

	Custard Upside-Down Cake or for a superb dessert, try our href="http://www.recipetips.com/recipe-cards/t--2450/rhubarb-custard-crisp.asp">Rhubarb Custard Crisp. Search our site and you will find many delicious Rhubarb recipes.   Directions Heat oven to 400° F. In a large bowl, beat eggs slightly. Add milk and stir in sugar, flour, nutmeg, cinnamon. Mix well. Stir in rhubarb. Add 3 drops of red food coloring, if desired, and mix to combine. Pour into a pastry lined pie plate. Dot with butter. Cover with lattic top or regular pie crust. If using a regular pie crust, cut 2 to 3 slits into the top for the steam to escape. Seal and flute edges. Bake for 50-60 minutes or until golden brown. Serve warm or at room temperature.	2