I love rhubarb pie and this is delicious!
From: Patty Mickelsen
4 c. rhubarb (cut in 3/4" pieces)
1 1/2 c. sugar
2 T. tapioca (quick cooking)
1 beaten egg
1/8 tsp. salt
Unbaked pie shell
1 T. butter
Wash and cut rhubar. Combine tapioca, egg, salt and add to rhubarb and mix together. Put in pie shell - dot with butter. Wet edge of pie to seal top. Bake at 450°F for 15 minutes, then 325°F for 30 minutes.
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