Rhubarb Custard Pie

• 3 eggs
• 3 Tbsp. milk
• 2 c. sugar
• 3 Tbsp. quick cooking tapioca
• pastry for double crust pie
• 4 c. diced rhubarb
• 2 tsp. butter
• light cream (optional)
• cinnamon sugar (optional)

1. In a mixing bowl, beat eggs lightly.
2. Blend in milk.
3. Combine sugar and tapioca; stir into egg mixture.
4. Place bottom pastry in a pie plate; add the rhubarb.
5. Pour egg mixture over rhubarb.
6. Dot with butter.
7. Cover with top pastry.
8. Make slits in top for steam to escape.
9. If desired, brush pastry with light cream.
10. Bake at 425u0b0 for 15 minutes.
11. Reduce heat to 350u0b0.
12. Bake for 35 to 40 minutes longer, or until lightly browned.
13. Sprinkle with cinnamon sugar, if desired.
14. Cool on a wire rack.
15. Store in the refrigerator.

eggs, milk, sugar, tapioca, pastry, rhubarb, butter, light cream, cinnamon sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=832506 (may not work)