Rhubarb Custard Pie
- 3 large eggs
- 3 tablespoons whole milk
- 2 cups sugar
- 3 tablespoons quick-cooking tapioca
- Pastry for double-crust pie (9 inches)
- 4 cups diced fresh or frozen rhubarb
- 2 teaspoons butter
- Half-and-half cream, optional
- Cinnamon-sugar, optional
- In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter.
- Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired.
- Bake at 425u0b0 for 15 minutes. Reduce heat to 350u0b0, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
eggs, milk, sugar, quickcooking tapioca, pastry, frozen rhubarb, butter, cream, cinnamonsugar
Taken from www.tasteofhome.com/recipes/rhubarb-custard-pie/ (may not work)