1 c. rhubarb, diced thin
1/2 c. sugar
1 1/2 tbsp. flour

Mix together - let stand while you make custard.

CUSTARD:

2 eggs, beaten slightly with 1/2 c. sugar
Add 1 tsp. vanilla & 1 c. milk

Place rhubarb mixture into unbaked pie shell. Pour custard over and sprinkle with cinnamon and nutmeg over top. Bake at 350 degrees for 1 hour or until custard is firm.

(I usually set oven at 450 degrees while I prepare pie and give it about 10 minutes. Then set at 350 degrees for the rest of the time.)