Ingredients
sugar
flour
nutmeg
tapioca
eggs
Preparation
Mix: 1 1/2 cups sugar 1/4 cup flour 1/4 tsp. nutmeg 1 Tbsp. instant tapioca 3 beaten eggs
Blend together and add 4 cups of thin sliced rhubarb. Line a 9" pie pan with crust. Fill with rhubarb mixture and dot with 2 Tbsp butter. Cover with top crust. Bake 400° for 50 minutes. Refrigerate before serving so custard “sets up”.
YUM!!!
