Rhubarb Custard Pie - cooking recipe

Ingredients

1 (9-inch) unbaked shell
3 c. chopped rhubarb
1 1/4 c. sugar
2 eggs
1 tsp. flour
2 Tbsp. tapioca
1/2 c. cream (Milnot)

Preparation

Place chopped rhubarb in pie shell and mix sugar, eggs, flour, tapioca and cream.
Pour over rhubarb and dot well with butter.
Bake in 425\u00b0 oven for 12 minutes and reduce heat to 350\u00b0 and bake 1 hour.