Rhubarb Pie - cooking recipe

Ingredients

3 eggs
3 Tbsp. milk
2 c. sugar
3 Tbsp. quick cooking tapioca
4 c. diced rhubarb
2 tsp. butter or margarine
pastry for double-crust pie

Preparation

In mixing bowl beat eggs; blend with milk.
Combine sugar and tapioca.
Place bottom crust in pie plate, and add rhubarb. Cover with sugar and tapioca mixture.
Pour egg mixture over; dot with butter.
Cover with top pastry.
Cut slits in crust, to allow steam to escape.
If desired, brush crust with cream.
Bake at 425\u00b0 for 15 minutes.
Reduce heat to 350\u00b0.
Bake 35 to 40 minutes longer, or until lightly browned.