Rhubarb Custard Pie - cooking recipe

Ingredients

3 1/2 c. diced rhubarb
1 1/2 c. sugar
2 Tbsp. Minute tapioca
1 tsp. vanilla
3 eggs
1/2 c. evaporated milk
1 unbaked pie shell

Preparation

Combine rhubarb, sugar and tapioca.
Set aside.
Beat eggs. Add milk and vanilla.
Pour egg mixture over rhubarb.
Blend well. Pour into unbaked pie shell.
Bake at 425\u00b0 for 20 minutes. Reduce heat to 350\u00b0 and bake 25 minutes longer.
Spread with whipped topping before serving.