Ingredients
3 large eggs3 tablespoons 2% milk2 cups sugar3 tablespoons quick-cooking tapiocaDough for double-crust pie4 cups diced fresh or frozen rhubarb2 teaspoons butterHalf-and-half cream, optionalCinnamon-sugar, optional
Preparation
Preheat oven to 425°. In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes.
Meanwhile, on a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add rhubarb to crust. Pour egg mixture over rhubarb. Dot with butter.
Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. If desired, brush top crust with cream.
Bake for 15 minutes. Reduce oven setting to 350°. Bake until lightly brown, 35-40 minutes longer. If desired, sprinkle with cinnamon-sugar. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
