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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
Method
- 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° for 20 minutes. Reduce heat to 350° and bake 25 minutes longer.
- Spread with whipped topping before serving.
