CRUST:

1 1/2 c. flour
2 tbsp. milk
1/2 c. oil
1 1/2 tbsp. sugar

Mix and pat into pie pan. Mix in pan.

FILLING:

2 eggs, well beaten
1 1/2 c. sugar
1 tbsp. butter
3 tbsp. flour
1/2 tsp. nutmeg

Beat eggs well and add other ingredients. Add 3 cups rhubarb. Bake 10 minutes at 400 degrees and then 350 degrees for 45 minutes. Serve with whip cream.