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Rhubarb Cream Pie

1 1/2 c Sugar
3/4 t Nutmeg
4 c Rhubarb in 1" slices (1 lb)
2 T Butter or margarine
1/4 c Enriched flour
3 ea Egg; slightly beaten
1 ea Pastry for 9" lattice crust

Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie plate with pastry; fill; dot with butter. Top with lattice crust.
Bake at 400 degrees 50 to 60 minutes. Cool.

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