Rhubarb Cream Pie (Vella Hayes)

1½ cups sugar

4 Tbsp flour

¼ tsp nutmeg (optional)

¾ tsp cinnamon

¼ tsp cloves

1 Tbsp butter

2 well beaten eggs

3 cups cut rhubarb

Blend sugar, flour, nutmeg, cinnamon, and cloves; cut in butter. Add eggs and beat until smooth. Pour over rhubarb already in 9” pastry shell. Bake at 450° for 10 minutes, then 350° for 30 minutes.