Fresh Rhubarb Pie

Ingredients

1 1/2-2 cups sugar
3 tablespoons flour
1/2 teaspoon nutmeg, optional
1 tablespoon Roberts Butter, softened
3 Roberts Eggs, well-beaten
4 cups chopped rhubarb
1-9 inch unbaked crust

Preparation

Combine sugar, flour and, if desired, nutmeg; blend in softened butter and beaten eggs, mixing until smooth. Spoon rhubarb evenly into unbaked pie crust; pour egg mixture over rhubarb. Bake at 450 for 10 minutes; reduce temperature to 350 and bake an additional 30 minutes, or until a knife inserted halfway between center and edge of filling tests clean. Cool. (Keep refrigerated.)

Recipe Contributed By: Mrs. Albert Coburn McCook, Nebraska

Yield: one 9 inch pie