The tart flavor of rhubarb modified by sweet custard.

For 9 inch pie, beat slightly 3 eggs; add 3 tablespoons milk. Mix and stir in: 1/4 c. flour 3/4 tsp. nutmeg

Mix in 4 cups cut up pink rhubarb. Pour into unbaked pastry-lined pie pan. Dot with 1 tablespoon butter. Cover with a lattice top. Bake until nicely browned. Temperature: 400 degrees. Time: Bake 50 to 60 minutes.