3 eggs
1 1/2 cups sugar
1/4 cup all-purpose flour
1/4 tsp. nutmeg
dash salt
4 cups diced rhubarb
2 tsp. butter
2 pie crusts (Pillsbury or homemade)

Preheat oven to 400°F. Place bottom pie crust in pan.

Beat eggs in a large bowl. Stir together sugar, flour, nutmeg and salt; add to beaten eggs and mix. Stir in rhubarb and coat completely with the custard.

Pour custard into pie crust and dot with butter. Add top crust, flute and cut slits.

With a pastry brush, sweep up any leftover custard from the bowl and brush over the crust. Sprinkle top with sugar and cinnamon.

Bake at 400°F for 50 minutes or until bubbly. Cool completely before cutting.

Submitted by: Danella Radke