RHUBARB CREAM PIE 
 
Serves 12 
 - 1-1/2 cups sugar 
- 1/4 cup flour 
- 3/4 teaspoon nutmeg 
- 3 eggs, at room temperature, lightly beaten 
- 4 cups chopped rhubarb 
- Pastry for 2-crust 9-inch pie 
- 2 tablespoons butter 

 
Preheat oven to 400 degrees. Combine sugar, flour, and nutmeg. Add 
eggs; beat well. Stir in rhubarb.  

Line pie plate with pastry; pour in filling. Dot with butter. Top with 
lattice crust (or plain crust with four slits cut in it). Bake 50 to 
60 minutes. 

Per serving: 284 calories, 11 grams fat, 58 milligrams cholesterol, 42 
grams carbohydrates, 2 grams fiber, 4 grams protein, 231 milligrams 
sodium.