Rhubarb Custard Pie III

Ingredients

• 1 (9 inch) unbaked pie crust
• 2 cups chopped fresh rhubarb
• 1/2 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup butter
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup milk

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a bowl, mix together the rhubarb, 1/2 cup sugar, 2 tablespoons flour, nutmeg and ginger. Spread evenly into the unbaked pie shell.
3. In a medium bowl, blend together the butter, 1/2 cup sugar, eggs, 1/4 cup flour, cinnamon and salt. Slowly blend in the milk. Pour over the rhubarb in the pie shell.
4. Bake in preheated oven for 45 minutes, or until a knife inserted into the center of the pie comes out clean.

Interesting Facts

• Rhubarb plants are native to Europe and Asia.
• Rhubarb is a perennial vegetable, meaning it will come back year after year.
• Rhubarb is a good source of dietary fiber, vitamin C, calcium, and potassium.