3 c. rhubarb, diced
1 1/2 c. sugar
3 tbsp. flour
Dash of salt
1/2 tsp. nutmeg
2 eggs
2 tbsp. milk
1 tbsp. butter

Combine rhubarb with next 4 ingredients, mix well and set aside. Beat eggs slightly and add milk. Combine 2 mixtures and mix well. Pour into 1 (unbaked) crust in 9 inch pie pan, dot with butter and top with second crust or lattice top. Bake at 400 degrees for 50 to 60 minutes.

CRUST RECIPE (2 pies) :
2/3 c. shortening
2 c. flour
1 tsp. salt
8-10 tbsp. cold water

Cut shortening into flour and salt until crumbly. Add water carefully, not too much. Don't over mix. Ready to roll out and use.