Rhubarb Custard-Peggy

3 eggs, slightly beaten

4 cups diced, fresh rhubarb

1 1/2 cups sugar

1/4 cup flour

3/4 teaspoon nutmeg

1 unbaked (9") pastry shell

1 tablespoon butter

In medium bowl, add eggs, rhubarb, sugar, flour and nutmeg. Pour into unbaked 9 inch pastry shell. Dot with butter. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 30 minutes, or until knife inserted in center of pie comes out clean. Cool and serve.