3 eggs, slightly beaten
2 2/3 tbsp. milk
2 c. sugar
4 tbsp. flour
3/4 tsp. nutmeg
4 c. cut up rhubarb
1 tsp. butter

Fill pastry lined pie pan with following rhubarb custard filling. Beat slightly 3 eggs. Add 2 2/3 tablespoons milk. Mix together and stir in 2 cups sugar and 4 tablespoons flour. Add 3/4 teaspoons nutmeg.

Mix in 4 cups cut up pink rhubarb. Dot filling in pan with 1 tablespoon butter. Cover with pastry. Sprinkle with sugar and cinnamon. Bake at 375 degrees for 50-60 minutes.