Rhubarb Pie

1 ½ cups sugar
¼ cup flour
½ teaspoon nutmeg
2 eggs, well beaten
4 cups rhubarb, cut into ½ inch pieces
pastry for 9 inch double crust pie

Prepare bottom pie crust.
Combine sugar, flour, nutmeg, and eggs. Toss rhubarb into mixture until thoroughly coated. Arrange in pie shell. Roll dough and cut into strips of lattice top. Crisscross pastry over filling and trim forming a standing edge. Bake in a 425 degree F oven 10 minutes then at 350F, 30-35 minutes or until done.