1 1/2 c. sugar
3 heaping tbsp. flour
1/2 tsp. nutmeg
1 tbsp. butter
2 well-beaten eggs
3 c. cut rhubarb mixed with 3 drops red food coloring

Blend first 4 ingredients. Add beaten eggs, beat until smooth. Pour over rhubarb in 8-inch pastry-lined pie tin. Top with pastry. Cut air holes and sprinkle crust lightly with sugar. Bake in 450 degree oven for 10 minutes, then in 350 degree oven for 25 to 30 minutes.