My Nana's Rhubarb Pie
3 eggs - slightly beaten
2-2/3 Tbs. milk
2 cups sugar
3/4 tsp. nutmeg
1 Tbsp. butter
4 cups cut rhubarb [into about 1-inch pieces]
Mix the eggs, milk, sugar, flour and nutmeg until fluffy using an electric mixer. Stir in the rhubarb with a spoon. Pour into a deep-dish 9 or 10-inch pie shell. Cut up the butter into pieces and lay the pieces over the top of the pie. You may add a top crust if you wish. [If added, be sure to cut slits in the top crust to allow steam to escape, and cover edges of pie with foil to keep it from browning too much.]
Bake at 400-degrees for 50-60 minutes. Serve warm with vanilla ice-cream.
My Nana Dreher was a great cook!