Contributed by Mary Jo Tansy; original from friend Nancy
- 1-1/2 c sugar
- 3 T. flour
- 1/2 t. nutmeg
- 1 T. butter
- 2 well-beaten eggs
- 3 c. cubed rhubarb
- Your favorite pie crust
Preheat oven 400°.
Blend flour sugar and nutmeg. Cut in butter, add eggs and beat until smooth. Add rhubarb and mix well.
Pour in pastry-lined pie pan. Cover with a pastry top. Poke steam vents.
Bake for 50 minutes.
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