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Rhubarb Cream Pie

Pastry for double crust 9-inch pie (see recipe)

3/4 to 1 cup sugar
1/4 cup all-purpose flour
3/4 teaspoon nutmeg
3 eggs, slightly beaten
4 cups rhubarb, cut into 1-inch slices
2 tablespoons butter

Milk

Sugar

1. Prepare pastry. Chill half the dough; line a 9-inch pie plate with remaining dough; chill.
2. Preheat oven to 400*(205*C).
3. Combine sugar, flour, and nutmeg. Beat into eggs. Add rhubarb.Turn into prepared pastry. Dot with butter.
4. Roll out remaining pastry dough and cut into strips for lattice top.Top pie with pastry strips and flute.
5. Brush crust with a little milk and sprinkle with a little sugar for sparkle. Bake for 50 to 60 minutes.

Makes 8 to 10 servings.