Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place prepared pie shell in the freezer for 15 minutes; preheat oven to 375°. in a large mixing bowl, combine the rhubarb, sugar, flour, salt, and nutmeg; toss well; set aside for several minutes to juice. whisk the eggs and milk together in a bowl; add to the fruit, stirring well to combine. scrape filling into the chilled pie shell, smoothing the top of the fruit with a spoon. dot the filling with the butter. place pie on the center oven rack; bake 50-55 minutes or until the top is crusted over and the filling is set, rotating the pie 180° halfway through the baking time. transfer the pie to a wire rack and let cool. serve barely warm, at room temperature, or chilled, with a dollop of whipped cream.

Target recipe: preheat oven to 400°f. line your 9" pie plate with the pastry and crimp edge attractively. combine ingredients; pour into pastry-lined pan or pie plate. bake 10 minutes. reduce heat to 300f and continue baking for 50 to 60 minutes. cool. top with whipped cream.