For 9-Inch Pie:

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

Beat slightly the eggs and milk. Mix and stir in sugar, flour and nutmeg. Mix in rhubarb. Pour into pie shell. Dot with butter.

For 8-Inch Pie:

2 eggs
2 tbsp. milk
1 1/2 c. sugar
3 tbsp. flour
1/2 tsp. nutmeg
3 c. rhubarb
2 tsp. butter

Bake until nicely browned at 400°F for 50 to 60 minutes. Serve slightly warm.