Rhubarb Cream Pie

1 1/2 c Sugar

1/4 c Enriched flour

3/4 t Nutmeg

3 ea Eggs, slightly beaten

4 c Rhubarb in 1" slices (1 lb)

1 ea Pastry for 9" lattice crust

2 T 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.