Friday is PIE DAY!

Now that I have gotten the immediate need for an all rhubarb pie satisfied, I am moving on-but not too far. Rhubarb custard takes a close second in classic rhubarb pies. Deciding which version to make today was not an easy task. Double crust or single? 2 egg or 3 egg? crumb top, meringue or just straight up?
Let's see....single crust because I love to see the rhubarb on top surrounded by custard. Ditto for the topping-straight up for a rosy rhubarb view. Perhaps I'll add a dollop of whipped cream later. Finally, 3 egg for sure, because I like my custard thick and rich.

Rosy Rhubarb Custard Pie

1 9" pie crust

2 cups sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 cups sliced rhubarb
3 eggs
3 T cream
1 T butter

-in large bowl, mix together sugar, flour, cinnamon and nutmeg
-add rhubarb and mix
-in separate bowl, beat eggs lightly
-add cream to eggs and beat lightly

-add egg mixture to rhubarb mixture, and stir until well combined

-spoon mixture into prepared pie crust
-dot top with pieces of butter
-bake at 375 degrees for 50-55 minutes