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“Great old fashioned not runny rhubarb pie for your crust. From my Mom's 1976 cookbook.”
READY IN:
1hr 30mins
SERVES:
6-8
YIELD:
1 9 inch pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Place cut up rhubarb in a bowl.
  3. Crack two eggs and whip up a bit with a fork or a whisk. Add to rhubarb.
  4. Add 1 tablespoon of lemon juice and stir up a bit.
  5. Add the cup of sugar and 3 tablespoons of tapioca and mix well.
  6. Place mixture in crust and add top crust. Cut a couple of vents in top (I like hearts).
  7. Bake at 350 degrees for about 50-70 minutes or until nicely brown.

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