1 1/2 c. sugar
3 c. cut rhubarb
2 well beaten eggs
3 tbsp. flour
1/2 tsp. nutmeg
9" pastry line pie plate
Pastry for lattice top

Blend sugar, flour and nutmeg with beaten eggs until smooth. Pour over rhubarb in 9 inch pie crust. Cover with lattice top. Seal and crimp edges. Bake at 450 degrees for 10 minutes - 350 degrees for 30 minutes. Longer if rhubarb is frozen, center must be done. Must bubble good in the center.