Rhubarb Custard Pie - cooking recipe

Ingredients

1 1/2 c. sugar
1/4 c. all-purpose flour
1/4 tsp. nutmeg
3 slightly beaten eggs
1 lb. rhubarb, cut in 1-inch slices (4 c.)
pastry for 9-inch lattice top pie
2 Tbsp. butter or margarine

Preparation

Combine sugar, flour and nutmeg.
Beat into eggs.
Stir in rhubarb.
Line a 9-inch pie pastry.
Fill; dot with butter.
Top with lattice crust; flute edges.
Bake in hot oven at 400\u00b0 for 50 to 60 minutes.
Cool.