Frank's Favorite Rhubarb Custard Pie

The following is my first offering from Adeline's kitchen. It's a very old recipe that was the first fruit pie-treat of spring in the northern climate. Rhubarb or pie plant, a staple in every country garden, emerges from the grips of winter before the trees bud or the grass greens. It was one of my father, Frank's, very favorite desserts and he was a man who loved dessert. After every meal (including breakfast) he would say to Adeline, "any pie, cake, bananas, ice cream, pudding, jello?" There always was something on that list to satisfy his sweet tooth.

2 cups sliced rhubarb
1 cup milk
1 egg
1 cup sugar
2 tbs. flour
1 1/2 tbs. melted butter
dash of grated nutmeg
1, 9" unbaked piecrust

Pre-heat oven to 475º.

Combine melted butter and sugar. Whisk together the milk, egg yolk & flour and add this to the butter/sugar mix. Combine until smooth. Into this fold the egg white which has been beaten to the soft peak stage. Sprinkle with grated nutmeg and bake for 10 minutes in a 475º oven (Rack on bottom rung). Reduce to 375º and bake until the center has barely set (it will shimmy slightly). Cool before serving.