3 eggs
2 tbsp. milk
1 1/2 to 1 3/4 c. sugar
1/4 c. flour
3/4 tsp. nutmeg
4 c. cut up pink rhubarb
1 tbsp. butter

Heat oven to 400 degrees. Beat eggs slightly; add milk. Stir in sugar, flour and nutmeg; mix well. Stir in rhubarb. Pour into pastry lined pan. Dot with butter. Cover top with lattice crust; seal and flute edge. Bake 50 to 60 minutes or until golden brown. Serve warm.