Ingredients:
1 (23cm) shop-bought pastry case
250g (9 oz) rhubarb, chopped
200g (7 oz) caster sugar
2 tablespoons plain flour
1/2 teaspoon ground nutmeg
2 eggs, beaten
2 dessertspoons semi skimmed milk
Method:
Preheat oven to 180 C / Gas mark 4.
Spread rhubarb evenly across unbaked pastry case.
In a medium bowl, combine sugar, flour and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
Cover edges of pastry case with aluminium foil to prevent over-browning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes. Cool slightly before serving.
