Ingredients

• 1 1/2 cups sugar
• 3/4 teaspoon nutmeg
• 4 cups rhubarb in 1″ slices (1 lb)
• 2 tablespoons butter (or trans-fat free margarine)
• 1/4 cup enriched flour
• 3 ea egg; slightly beaten
• 1 ea pastry for 9″ lattice crust

Making and Baking Rhubarb Cream Pie

• 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.