Juanita's Rhubarb Custard Pie

(from American Pie: Slices of Life (and Pie) from America's Back Roads,
by Pascale le Draoulec, Harper Collins, 1st edition (4/30/2002) ISBN
0060197366 )

Crust
1 unbaked pie shell

Filling
3 cups fresh rhubarb stalks, cut in cubes the size of your thumb 
	(preferably from a part of the garden where the toms don't go)
1 1/2 cups sugar
2 tablespoons cornstarch
3 eggs (use 2 yolks and 1 whole egg, and save 2 egg whites for 
	meringue topping - optional)
1 cup milk
1/2 teaspoon nutmeg [Jim: I can't stand nutmeg so I sub cinammon]

Line pie with pastry.  Fill with rhubarb.  In a favorite bowl, mix
together sugar, cornstarch, eggs, and milk.  Pour mixture over the
rhubarb and sprinkle the whole with nutmeg.  Bake at 375 degrees 
for 1 hour or until set.  If you plan to add a meringue topping, 
remove the pie after 45 minutes, layer the meringue on top, and slide
the pie in the broiler for another 15 minutes or until the meringue
is golden brown.