Mix 1-1/2 cups sugar, 1/4 cup all-purpose flour, 1/4 teaspoon ground nutmeg, and dash salt. Add to 3 beaten eggs; beat smooth. Stir in 4 cups 1-inch slices rhubarb. Prepare pastry for 9-inch lattice-top pie. Line 9-inch pie plate with pastry. Fill with rhubarb mixture. Dot with 2 tablespoons butter. Adjust lattice top; seal. Bake at 400 degrees for 50 minutes. This recipe is from Better Homes and Gardens New Cook Book, fourth printing 1971.

My mother-in-law always made a rhubarb custard pie in the spring which I always looked forward to. Sadly, she is no longer with us. I now make a rhubarb custard pie every spring and I use the recipe above which tastes pretty close to my mother-in-law's. I hope this is similar to your Mom's.

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