Rhubarb Cream Pie
adapted from several sources

1-1/2 C. sugar                         
1/4 C. all-purpose flour                
3/4 t. nutmeg                        
3 eggs         
4 C. rhubarb, cut in 1" pieces (approximately 1 pound) 
double 9" pie pastry 
2 T. butter, cut into little cubes

Preheat oven to 400 degrees F.  In a small bowl, blend sugar, flour, nutmeg with wire whisk.  In large bowl, beat eggs.  Slowly add dry mixture.  Add rhubarb. Line pie plate with pastry.  Add rhubarb mixture.  Dot with butter. Top with second crust.  Cut round hole in top and make slits around the crust.  (A lattice crust may also be used.)  Bake for 50 to 60 minutes. Cool.

Abbreviations:

Subscribe to the Newsletter
Name	Email