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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.