Rhubarb cream pie

Yield: 6 servings

Measure Ingredient
1½ cup Sugar
¼ cup Enriched flour
¾ teaspoon Nutmeg
3 eaches Eggs, slightly beaten
4 cups Rhubarb in 1\" slices (1 lb)
1 each Pastry for 9\" lattice crust
2 tablespoons Butter or margarine

Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie plate with pastry; fill; dot with butter. Top with lattice crust.

Bake at 400 degrees 50 to 60 minutes. Cool. Source: Better Homes & Gardens Dessert Cookbook.

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