If you like rhubarb, check Robyn Dettmar's Rhubarb Cake also.

1 9-inch double-crust pastry
3 medium egg
2 Tablespoons milk
1 ½ cups sugar
¼ cup flour
½ teaspoon nutmeg
4 cups rhubarb, sliced
1 Tablespoon margarine or butter

1. Slice rhubarb into ½ inch pieces.

2. Heat oven to 400 degrees F. Prepare pastry. In large bowl, beat eggs slightly; add milk. Stir in sugar, flour and nutmeg (½ to ¾ ;tsp); mix well. Stir in rhubarb.

3. Pour into pastry-lined pan. Dot with margarine. Cover top with Lattice Crust; seal and flute edge. Bake at 400 degrees F for 50-60 minutes or until golden brown. Serve warm

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