Rhubarb Cream Pie

1 1/2 cup sugar
3 Tablespoon flour
1/2 teaspoon nutmeg
1 Tablespoon butter
2 well-beaten eggs
3 cups cut-up rhubarb
2 crust pie pastry


Blend sugar, flour, nutmeg, and butter. Add eggs and beat smooth. Pour over rhubard in pastry-lined 9 inch pie plate. Top with top crust. Cut shapes if desired. Bake in 450 degree oven for 10 minutes; reduce heat to 350 and bake for about 30 minutes more.