Grandma Gurgel's and best rhubarb pie I have ever had. Takes a double crust and a scoop of ice cream on top while the pie is till warm, mmmmmm, the best. 3 c chopped rhubarb 1 1/2 c sugar 1/4 t salt 1/4 t nutmeg 2 eggs beaten 3 T cream or evaporated milk 3 T flour Mix all and pour into pie crust, top with second crust and seal edges. Cut slits in top crust and bake for 15 min at 425, reduce heat to 350 and bake for 30 min longer. I find this is not long enough for rhubarb to become tender. I test the pie with a fork inserted through the top crust slits until the fruit is fork tender. Reduce heat to keep top crust from becoming too brown. Frozen rhubarb works as well as fresh.