Rhubarb Custard Pie

3 eggs
3 tablespoons milk
2 cups sugar
3 tablespoons quick-cooking tapioca
Pastry for double-crust pie (9 inches)
4 cups diced fresh or frozen rhubarb
2 teaspoons butter
Half-and-half cream, optional
Cinnamon-sugar, optional

In a small mixing bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter.

Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired.

Bake at 425° for 15 minutes. Reduce heat to 350°, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Makes 6-8 servings.

Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.