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Directions
Cooking at: 425 F / 220 C / Gas Mark 7
Line a 9 inch pie pan with the crust.
Chop the rhubarb; mix the eggs, sugar, flour and nutmeg and stir your rhubarb in. Pour into the pie dish.
Bake for 10 minutes at above temperature, then reduce heat to 325 F / 160 C and bake until rhubarb is tender and the filling is set, around 40 minutes.
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