Time
prep 0:30
total 1:30
Ingredients
Rhubarb Filling
| 3 cups | rhubarb, cut in 1 inch pieces | | 2 | eggs, beaten | | 2 tbsp. | whole milk (I use one skim, one half and half) | | 1-1/2 cup | sugar | | 3 tbsp. | flour | | 1/4 tsp. | salt | | 1/4 tsp. | nutmeg | | 1 tbsp. | butter or | | margarine |
Crumb Topping
| 1/2 cup | margarine | | 1/2 cup | brown sugar | | 1 cup | flour |
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Instructions
Line 9-inch pie plate with pie crust. Place rhubarb in bowl, combine other ingredients and mix into rhubarb. Fill shell, dot with margarine. Cream together the margarine and brown sugar, cut in the flour and cover the pie with the crumb topping. Bake 50 to 60 minutes at 400°F.
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desserts, rhubarb pie