Title: Rhubarb Cream Pie
Categories: Desserts, Pies
Yield: 6 Servings

1 1/2 c Sugar
1/4 c Enriched flour
3/4 ts Nutmeg
3 Eggs, slightly beaten
4 c Rhubarb in 1" slices (1 lb)
1 Pastry for 9" lattice crust
2 tb 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.

Farm Journal's Pie Cookbook and file from Eagle's Nest "MMPies"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip