Use a 9 inch pie plate. Preheat oven to 400 degrees. Bake for 50 to 60 minutes. Serves 6 to 8.

Pastry for one-crust pie
3 c. rhubarb, cut in 1 inch (or smaller) pieces
2 eggs, beaten
2 tbsp. whole milk
1 c. sugar
3 tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. nutmeg
1 tbsp. butter

Line pie plate with pastry. Place rhubarb in bowl. Combine beaten eggs with milk, sugar, flour, salt, nutmeg and mix with rhubarb.

Pour into unbaked pastry-lined pie plate. Dot butter over top. May be covered with lattice top or leave uncovered, or top with crumb topping. Bake.

CRUMB TOPPING:

1/2 c. butter
1/2 c. brown sugar
1 c. all-purpose flour, sifted before measuring

Cream butter and brown sugar together. Cut in flour. Sprinkle on top of pie.