RHUBARB CUSTARD PIE (9-INCH)

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1 (9-inch) unbaked pie crust
4 c. diced rhubarb
1 to 1 1/4 c. granulated sugar
2 Tbsp. tapioca
4 or 5 large eggs
3/4 c. granulated sugar

Preheat oven to 375 degrees. Mix rhubarb with sugar and
tapioca, pour into pie shell. Beat eggs and sugar until
frothy; pour over rhubarb mixture. Bake 50 to 60 minutes or
until custard seems to be set.