| 3 Large Eggs |
| 2 Cups Sugar |
| 3 Tbsp. Milk |
| 1/4 Cup Flour |
| 3/4 Tsp. Nutmeg |
| 1 Tbsp. Butter |
| 4 Cups Chopped Rhubarb |
Preheat oven to 400 ° F.
Beat eggs slightly. Add milk. Mix sugar, flour and nutmeg and stir. Mix in rhubarb. Pour into pastry-lined 9″ pie pan. Dot with butter. Cover with a lattice top is so desired. Bake 50-60 minutes until nicely browned.