Rhubarb Custard Pie
1 (9-inch) unbaked pie shell
3 cups finely cut rhubarb
2 eggs lightly beaten
2 tablespoons milk
1 1/2 cups sugar
1/2 teaspoon nutmeg
3 tablespoons flour
Put cut up rhubarb in unbaked shell. Beat egg, add sugar, milk flour and nutmeg. Mix well and pour over the rhubarb. Bake until set and lightly brown at 350 degrees for 50-60 minutes.
Topping: Optional
1/2 cup butter
1 cup flour
1/2 cup brown sugar
Mix until crumbly and sprinkle over rhubarb custard before baking.