3 1/2 c. rhubarb, diced
2 c. sugar
3 eggs
3 tbsp. flour
1/4 tsp. salt
3 tbsp. milk
3/4 tsp. nutmeg
2 tbsp. butter
Pastry for 2-crust pie
9 to 10 inch pie pan

Put crust in pie pan, then pour rhubarb into pie pan. Blend next 6 ingredients together. Pour over rhubarb. Dot with butter. Cover with top crust. Brush top crust with milk lightly and sprinkle with sugar. Bake until crust is nicely browned and juice begins to bubble through slits in top crust. Temperature 400 degrees for 10 minutes then 350 degrees for 40 minutes. Bake 40 to 50 minutes.