Flaky pastry (recipe follows)
1 c. sugar, divided
1 tbsp. cornstarch
1/4 tsp. nutmeg
4 c. diced rhubarb, peeled, if desired
2/3 c. undiluted evaporated milk
3 eggs
1/8 tsp. salt

FLAKY PASTRY:

In medium bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt. With pastry blender, cut in 1/2 cup soft butter and 1/3 cup lard until particles are the size of small peas. With fork, gradually add 3 to 4 tablespoons cold water or enough to hold particles together. Pull dough into a ball.

Roll about 2/3 of pastry to 1/8 inch thickness. Ease into 9-inch pie plate. Reserve remaining pastry.

Mix 3/4 cup sugar, cornstarch, nutmeg and rhubarb. Let stand for 15 minutes. Mix well, then turn into pie shell. Beat milk, eggs, remaining 1/4 cup sugar and salt together. Pour over rhubarb. Roll out remaining pastry. Cut in 1/2 inch strips.

Moisten edges of pie shell. Arrange strips lattice fashion on pie, pressing ends to seal. Bake at 450 degrees for 15 minutes. Reduce temperature to 350 degrees. Bake for 25 to 30 minutes longer. Remove to wire rack. Cool before slicing. Makes 1 (9-inch) pie.