Peoria Rhubarb Cream Pie

Ingredients

• Pastry for double crust pie (10-inch is better)
• 1 3/4 cups granulated sugar, divided
• 1 cup flour, divided
• 1 teaspoon nutmeg
• 3 eggs, slightly beaten
• 4 cups rhubarb, cut small
• 1/3 cup butter
  

Instructions

1. In a large bowl, mix 1 1/2 cups sugar, 1/2 cups flour and nutmeg.
2. Mix in eggs.
3. Stir in rhubarb and put in pie shell.
4. Mix together remaining flour and sugar; cut in butter. Sprinkle over pie.
5. Add top crust, cut steam vents and put foil over edge of crust.
6. Bake at 400 degrees for 20 minutes (375 degrees F for glass pan).
7. Remove foil and bake until top is golden.

Source: mrcedar.com