Rhubarb Custard Pie - cooking recipe

Ingredients

3 eggs
3 Tbsp. milk
2 c. sugar
3 Tbsp. quick cooking tapioca
2 (9-inch) pie crusts
4 c. diced rhubarb
2 tsp. butter

Preparation

Beat eggs lightly.
Blend milk, sugar and tapioca (2 separate bowls for egg and milk mixtures).
Stir milk mixture into eggs. Place fruit into 1 crust.
Pour in egg mixture; dot with butter. Top with second crust.
Make slits in top crust.
Bake at 425\u00b0 for 15 minutes.
Lower temperature to 350\u00b0 and bake 35 to 40 minutes longer.