Crustless Rhubarb Custard Pie

½ cup (115gms) soft butter, salted divided

3 cups (375g) thinly sliced rhubarb (¼-inch/.5cm slices)

4 large eggs

1 cup (240ml) milk

¾ cup (150gms) sugar preferably natural evaporated cane sugar

½ cup (70gms) flour [for gluten-free, use ¼ cup (30gms) gluten-free flour blend + ¼ cup (40gms) white rice flour, or use all gluten-free flour blend]

1 teaspoon pure vanilla extract

¼ teaspoon ground nutmeg optional

Directions at kitchenfrau.com

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