1 unbaked pie shell
3 cups cleaned and cut-up pieces of rhubarb
1 1/4 cups plus 1 tablespoon sugar
1/4 cup all-purpose flour
3/4 tsp. ground nutmeg
3 eggs, slightly beaten
2 tablespoons butter or margarine
Blend the sugar, flour and nutmeg together. Mix in the eggs, blending thoroughly. Fold in the rhubarb and stir to coat the pieces. Pour into the unbaked pie shell. Dot with the butter (or margarine). Bake at 425ºF/220ºC for 10 minutes. Reduce heat to 350ºF/180ºC and bake another 50 minutes. Cool on wire rack.
Makes 8 servings.
Source: Newspaper, years ago
Submitted By: Marsha Konken
Date: June 4, 2007