Instructions: Place rhubarb in pastry shell. Combine sugar, flour and nutmeg. Add eggs; beat well. Pour the egg mixture into the pastry shell. To prevent overbrowning, cover crust edge with foil. Bake in a 375` oven for 25 minutes. Remove foil; bake 20 minutes more, or until pie is nearly set

(pie appears soft in center, but sets upon cooling.) Cool, cover, and store in refrigerator. Wis/Gramma

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