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- Patty Johnson from Better Homes and Garden Cookbook
- 1-1/2 cups (350 ml) sugar
- 1/4 cup (60 ml) all-purpose flour
- 1/4 tsp (1 ml) ground nutmeg
- dash of salt
- 3 eggs, beaten
- 4 cups (950 ml) rhubarb, sliced
- 2 tbsp (30 ml) butter (for top)
- pastry for 2 crust pie
- Mix sugar, flour, nutmeg and salt.
- Add to beaten eggs.
- Beat until smooth.
- Stir in rhubarb slices.
- Prepare pastry for 9-inch lattice-top pie.
- Line 9-inch pie plate with pastry.
- Fill with rhubarb mixture.
- Dot with butter.
- Adjust lattice top.
- Bake at 400 degrees (200 C.) for 50 minutes.
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