RHUBARB CUSTARD PIE|
3 c. chopped rhubarb
1 1/2 c. sugar
3 Tbsp. flour
1 Tbsp. melted margarine
1/2 tsp. nutmeg or cinnamon
2 Tbsp. tapioca
Beat 2 eggs well. Add rhubarb to flour and sugar
mixture; stir well. Pour egg mixture over the rhubarb and mix
thoroughly. Pour into unbaked pie shell. Cover with full
crust. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees for
30 minutes. Enjoy! Enjoy!
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