Instructions:

Peoria Rhubarb Cream Pie

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

In a large bowl, mix 1 1/2 cups sugar, 1/2 cups flour and nutmeg. Mix in eggs. Stir in rhubarb and put in pie shell.

Mix together remaining flour and sugar; cut in butter. Sprinkle over pie. Add top crust, cut steam vents and put foil over edge of crust. Bake at 400 degrees for 20 minutes (375 degrees F for glass pan). Remove foil and bake until top is golden.