1 1/2 c. sugar
1/4 c. flour
3/4 tsp. nutmeg
3 slightly beaten eggs
4 c. 1-inch slices of rhubarb (1 lb.)
2 tbsp. butter
Pastry for 9-inch two-crust pie, unbaked

Combine sugar, flour and nutmeg; beat into eggs. Add rhubarb. Line 9-inch pie tin with pastry; pour in filling. Dot with butter; top with lattice crust; flute edge. Bake at 400 degrees for 50 to 60 minutes. Cool.