I'm just going to go ahead and say that this was NOT my favorite pie. There won't be anyone begging for the leftovers of this one. It was decent, but something just wasn't right. I think it was the random nutmeg, in a "cream" pie that wasn't really cream, but was... If you're a die-hard rhubarb person (I'm not talking about us strawberry/rhubarb people) then maybe this is the pie for you. But I'd still do something about the nutmeg, maybe leave it out, or at least add cinnamon to go with it. And serve with lots and lots of vanilla ice cream.
RHUBARB CREAM PIE
Pastry dough for a two-crust pie
1 3/4 cup sugar
3 eggs, slightly beaten
1/4 cup flour
3/4 tsp ground nutmeg
4 cup rhubarb, diced
1 tbsp butter
Line pie plate with bottom crust.
To prepare filling, combine sugar, eggs, flour, nutmeg and rhubarb in a bowl. Pour mixture into prepared pie plate. Dot filling with small pieces of the butter.
Adjust top crust, seal and crimp edges. Cut slits to allow steam to escape. Cover edges with foil to prevent over browning. Bake pie at 400° for 15 minutes, then lower oven temp to 350° and bake for another 45-55 minutes or until filling is bubbly in the center. Cool completely on wire rack before slicing.