Pastry for 2-crust 9 inch pie, unbaked
6 c. diced rhubarb
1 1/2 c. sugar
6 tbsp. flour
1/4 tsp. salt
1 tbsp. butter
2 tsp. lemon juice
Dash nutmeg

Roll out 1/2 pastry and line 9 inch pie pan. Spread 2 cups rhubarb in pan. Sprinkle with 1/2 cup sugar and 2 tbsp. flour. Repeat layers. Sprinkle last layer with salt, lemon juice and nutmeg. Dot with chips of butter.

Add top crust, seal well and cut slits for steam to escape. Bake in hot oven (425 degrees) for 40 minutes. Place cookie sheet on shelf below pie pan to catch drips. Cool before serving. Serves 8.