This filling makes enough for two regular-size Tenderflake pre-made pie crusts. What I decided to do was divide the filling in two and add diced strawberries to one half of the rhubarb filling and make rhubarb-strawberry tarts.
3 T. milk
2 c. sugar
1/4 c. flour
4 C. diced rhubarb
One prepared pie shell and 12 tart shells
Beat eggs. Add milk, sugar, flour and nutmeg. Mix in rhubarb.
Pour approximately half of this filling into an unbaked pie shell. Add top crust. Bake at 400 for 55 minutes.
To the remaining filling, add in two cups fresh strawberries. Fill 12 tart shells. Bake at 400 for 30 minutes.