Rhubarb Custard Pie
Myrtle Rivers Tisdel

Line a pie tin with pastry crust and sprinkle a little sugar over the bottom.  Mix together:
1 cup of water
1 Tbsp flour

Add 1 cup water, then add 1 well beaten egg.

Place a layer of rhubarb in the crust, pour the custard over it.  This causes the rhubarb to float on top.  Sprinkle with nutmeg and bake until the custard is well done.  Do not stir to break the rhubarb.  Serve warm.

Excerpt from my mother, Lucille Stout Rivers