Rhubarb custard pie

Rhubarb custard pie

Ingredients/Components

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

How to make rhubarb custard pie:

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.

Recipe categories: Desserts, Pie, Pies and tarts.