Ingredients:

• 9″ pie crust
• 3 eggs
• 2 2/3 T milk
• 1 1/2 cups sugar
• 4 T flour
• 3/4 tsp nutmeg
• 5 cups cut-up pink rhubarb
• 1 T butter

Preparation:

1. Beat eggs and milk slightly.
2. Stir in sugar, flour, nutmeg.
3. Mix in rhubarb and pour into crust.
4. Dot filling with butter and cover with lattice top.

Bake 50-60 minutes at 400 degrees until nicely browned. Serve warm.

From the Kitchen of: Bonnie de Arteaga