1 1/2 c. sugar
3 tbsp. flour
1/2 tsp. nutmeg
1 tbsp. butter
2 beaten eggs
3 c. finely cut rhubarb
Prepared pastry for double crust pie

METHOD: Blend sugar and flour and stir into the prepared rhubarb, add the beaten eggs. Roll half of the pastry and line a 9 inch pie pan. Roll remaining pastry and cut into narrow strips 1/4 inch wide. Fill pie shell with the rhubarb mixture, dot with the butter. Moisten edge of pastry in pie pan and place strips of pastry on top of rhubarb filling crisscrossing them to make an attractive open top. Moisten crust again and place a strip of pastry around the rim to hold strips in place. Pinch into fluted rim to seal. Bake in hot oven (425 degrees) 50 to 60 minutes. (May reduce heat after 15 to 20 minutes.) (May top filling with a regular top crust instead of crisscrossing if desired.)