Make a pastry for two-crust pie of desired size.

FOR 9-INCH PIE:

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

FOR 8-INCH PIE:

2 eggs
2 tbsp. milk
1 1/2 c. sugar
3 tbsp. flour
1/2 tsp. nutmeg
3 c. cut-up rhubarb

Beat eggs slightly. Add milk. Mix and stir in sugar, flour, and nutmeg. Mix in rhubarb. Pour into pastry-lined pie pan. Dot with 1 tablespoon butter. Cover with a lattice top. Bake in 400 degree or moderate oven until nicely brown, 50 to 60 minutes.