|Chop rhubarb into 1 inch lengths. Mix together the eggs, flour, salt, nutmeg and sugar. Add rhubarb. Sprinkle 1 tbs. flour, and 2 tbs. sugar on raw crust bottom. Fill pie shell with above mixture, dot with butter. Put lattice crust on top. Bake at 425 degree for 15 minutes, then at 325 degree for 45 minutes.|
Our very favorite -- makes tender 2-crust pastry.