Rhubarb Cream Pie
from John Shalikashvili

Pastry for 2-crust pie
1 1/2 C. sugar
1/4 C. all-purpose flour
3/4 tsp. nutmeg
3 eggs, slightly beaten (or use 3/4 c. Egg Beaters)
4 C. rhubarb, cut into 1-inch pieces
2 T. margarine for top of pie

Put bottom crust into 9-inch pie plate. Set remainder of dough aside.
Combine sugar, flour, and nutmeg and beat into the eggs. Add the rhubarb. Pour
into piecrust. Dot with small pieces of margarine. Roll out top crust and cut
into long strips. Alternate strips to make a lattice top over pie filling.
Bake at 400° for 50-60 minutes. Cool.