Rhubarb Custard Pie

READY IN: 1hr 30mins
SERVES: 6
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups rhubarb (washed and diced)
  • 1 12
    cups sugar
  • 14
    teaspoon salt
  • 4
    tablespoons dry tapioca
  • 2
    eggs (beaten)
  • 1
    top and bottom ready-made pie crust (or your own homemade)
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DIRECTIONS

  • Preheat oven to 425 degrees Mix rhubarb, sugar, salt,tapioca and eggs in a mixing bowl.
  • Let mixture set for 30 minutes.
  • Pour into bottom pie shell and place top crust on pie. Crimp edges together and pierce top crust in several places to let steam escape.
  • Place on a cookie sheet and bake for 45 minutes.
  • Remove from oven when done and let cool on rack.
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