Catherine’S Rhubarb Pie

• 1 whole 2-crust Pie Crust, Store Bought Or Your Favorite Recipe
• 2 whole Eggs
• 1-1/2 cup Sugar
• 2 Tablespoons Flour, Rounded
• 1 Tablespoon Minute Tapioca (rounded)
• 1 slice Stale Bread (cubed)
• 5 cups Rhubarb (cut In 1" Pieces)
• Sugar, Optional, For Sprinkling On Top Of The Pie

1. Preheat oven to 375u0b0F. Put one of your unbaked pie crusts into a pie pan and set aside. Set the other crust aside as well.
2. In a large bowl, beat together eggs and sugar. Add flour and tapioca to egg/sugar mixture and mix well. Stir cubed bread into above mixture. (The bread makes the rhubarb less tart). Add sliced rhubarb into the mixture and stir well.
3. Pour into unbaked crust. Add top crust and sprinkle with sugar. Bake 1 1/4 hours at 375u0b0F or until done.
4. Note: You may reduce the rhubarb slices to 4 cups and add 1 cup of strawberries or other fruit.

pie crust, eggs, sugar, flour, tapioca, bread, rhubarb, sugar

Taken from tastykitchen.com/recipes/desserts/catherinee28099s-rhubarb-pie/ (may not work)