Rhubarb Custard Pie

An adaptation for the Rhubarb Custard Bars recipe I found in Cooking Light.  By subbing storebought pie dough and some Reddi-Whip topping for the cream cheese/Cool Whip layer on the bars, the pie came together really quickly for a midweek potluck dessert.

• 1 storebought pie dough (or make your own)
• 1/4 cup all-purpose flour
• 3/4 cups sugar
• 3/4 cup lowfat milk
• 2 large eggs
• Sprinkle of nutmeg, cinnamon, and ground cloves
• 2 cups (1/2-inch) sliced fresh or frozen rhubarb (unthawed)
• ReddiWhip (or any whipped cream) to top

Press pie dough into glass pie pan

To prepare filling, combine flour and sugar in a large bowl; add milk, seasonings, and eggs, stirring with a whisk until well blended. Stir in rhubarb. Pour rhubarb mixture over crust. Bake at 350° for 40 minutes or until set. Cool in fridge for at least 1 hour.

Serve with whipped cream (and a mint sprig or a strawberry if you're feeling fancy)