Rhubarb Pie

Kate Hendricks

  • 3 ½ c. rhubarb cut in ½” lengths
  • 1 ½ tbsp. quick cooking tapioca or 2 tbsp. flour
  • 1/8 tsp. salt
  • 1 c. sugar
  • 1 egg
  • pastry

Mix tapioca, sugar, salt, and egg which has been slightly beaten. Pour over rhubarb and mix. Pour mixture into pie pan lined with pastry. Put on top crust. Bake at 450 for 15 min, then 350 for about 30 more minutes.

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