3 eggs
4 c. diced fresh rhubarb
1 1/2 c. sugar
1 tbsp. corn oil butter
1/4 c. flour
3/4 tsp. nutmeg
1 unbaked 9-inch pastry shell

In medium bowl, beat eggs. Add rhubarb, sugar, flour and nutmeg. Pour into unbaked 9-inch pastry shell. Dot with butter. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 30 minutes or until knife inserted in center for pie comes out clean. Cool and serve.