Single crust pie shell for bottom & enough pie crust for crisscross top crust
3 1/2 c. cut rhubarb
2 eggs
2 tbsp. butter
1 c. sugar
2 tbsp. flour
1/2 tsp. nutmeg
1/4 tsp. salt

Beat eggs slightly in large bowl. Add rhubarb, butter and mix. In a small bowl mix sugar, flour, nutmeg and salt. Combine with the rhubarb mixture. Pour into bottom crust and top with lattice crust. Bake in 425 degree oven for 15 minutes then at 375 degrees for 30 to 35 minutes.