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3 1/2 cups sliced rhubarb (one-inch pieces)
Pastry for a two-crust 9-inch pie
2 eggs
1 1/2 cups sugar
3 tablespoons flour
1/8 teaspoon nutmeg
2 tablespoons butter or margarine, melted

Spread the rhubarb in a 9-inch pastry-lined pie pan. Beat eggs; add sugar, flour, nutmeg, and butter. Pour mixture over rhubarb. Roll out and slash top crust. Place over pie and flute edges securely together. Bake in a hot oven (425F) for about 40 minutes or until the filling bubbles up through the slashes and the crust is brown. Serve warm, if possible. Yield: 6 to 8 servings.