2 2/3 tbsp. milk
3 eggs, slightly beaten
2 c. sugar
4 tbsp. flour
3/4 tsp. nutmeg
4 c. cut-up pink rhubarb
9-inch pastry-line pie pan, plus pie dough to make a lattice top
1 tbsp. butter

Stir milk into beaten eggs. Stir in sugar, flour, nutmeg and rhubarb. Pour into pie crust and dot top with butter. Cover with lattice top, bake until nicely browned, about 50 to 60 minutes, in a 400 degree oven. Serve slightly warm.