RHUBARB PIE 
2 crust 10" pie, unbaked
1 c. sugar
3 tbsp. tapioca (minute)
1 egg, beaten
4 c. cut up fresh or frozen rhubarb

Mix sugar, tapioca and egg. In a separate pan put the cut up rhubarb; add the sugar mixture and coat each piece of rhubarb. Place in pie pan and add top crust with vent holes near center. Bake at 425 degrees for 40 to 45 minutes. If frozen rhubarb, do not thaw, just coat each piece while stirring.

 

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