Rhubarb Custard Pie
CATEGORIES
Pie 
INGREDIENTS
  • Cooking Time: 45 minutes
  • Servings: 8
  • Preparation Time: 30 minutes
  • 3 1/2 c rhubarb, diced
  • 1 1/2 c sugar
  • 2 T tapioca
  • 3 eggs, beaten
  • 1/2 c evaporated milk
  • 1/8 t salt
  • 1 t vanilla
  • 1 T flour
  • unbaked pie shell
DIRECTIONS
  1. Mix first three ingredients and set aside.
  2. Mix eggs, milk, salt and vanilla, and combine with rhubarb mixture. Sprinkle 1 T flour on unbaked pie shell. Pour pie filling into shell.
  3. Bake at 425 degrees for 20 minutes. Reduce temperature to 350 degrees and bake 25 minutes.
RECIPE BACKSTORY
A great dessert in rhubarb season.