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Sweet-tart rhubarb pie makes a delicious dessert around the holidays.

Rhubarb Cream Pie

1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3/4 teaspoon ground nutmeg
3 large eggs
4 cups sliced rhubarb
2 tablespoons butter
Pastry for 1 (9-inch) double-crust pie

1. Preheat oven to 400°F.
2. In a mixing bowl blend sugar, flour and nutmeg. Beat in eggs.
3. Fill an unbaked pie shell with rhubarb slices, dot with butter and pour in egg mixture.
4. Top with a lattice crust.
5. Bake for 50 to 60 minutes. Allow to cool before serving.

Makes 8 servings.