"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 1/2 c. sugar 1/4 c. flour 3/4 tsp. nutmeg 3 eggs, beaten 4 c. chopped rhubarb 2-3 T. butter pie crust for double pie .
Line 9 in. pie pan with crust; beat eggs; add sugar, flour and nutmeg. Mix well and add the rhubarb; mix again. Pour into pan. Place butter on top. Roll dough for second crust; cut into 1/4 inch strips and place on filling. You want a lattice effect. Bake at 400 degrees for 50-60 minutes. If crust gets too dark, place foil on top. Best served warm with ice cream.
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