Recipes posted on July 27, 2010 13:34
4 cups diced rhubarb
1 ½ cups granulated sugar
2 large eggs, beaten
½ cup milk pinch of salt
2 heaping Tablespoons tapioca
Combine sugar, eggs, milk and salt. In the bottom of an unbaked pie shell, sprinkle the tapioca. Put the rhubarb in next, then pour the egg mixture on top. Sprinkle with a little nutmeg, if desired. Bake at 425 for 15 minutes, then turn oven down to 350 and continue baking for an additional 30-45 minutes or until done. This pie needs to cool in order to set up.