1 1/2 c. sugar
3 tbsp. flour
1/2 tsp. nutmeg
2 beaten eggs
3 c. cut rhubarb
1 tbsp. butter

Blend sugar, flour, nutmeg, and butter. Add eggs; beat smooth. (Instead of using the whole eggs, just the yolks may be used and the whites saved for meringue.) Pour the custard over rhubarb in a nine inch pastry lined pie pan. Top with pastry cut in fancy shapes. Bake in hot oven 450 degrees for 10 minutes, then at 350 degrees for 30 minutes. If meringue is used for topping, cool the pie, top with meringue, and brown in slow oven.