 | | Directions |
- Heat oven to 400°.
- 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.
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Prep Time: 20 minutes
Cook Time: 1 hour
Container: 9 inch pie plate, large mixing bowl
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 |
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