In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Meanwhile, on a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add rhubarb to crust. Pour egg mixture over rhubarb. Dot with butter.
At our house, we used the first rhubarb of the season to make this rhubarb custard pie, and later in summer, we'd make a delicious drink with it, cooked, blended and mixed with strawberry punch. Preheat oven to 425°. In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes.
Most pies don’t need to be refrigerated for a day or two, but this Rhubarb Custard Pie does require refrigeration. With the egg custard, you will want to keep it at a safe temperature.
This keto pie recipe is made with Rhubarb sauce and we love it! Here’s the recipe for the sauce by itself: Keto Rhubarb Sauce Recipe 1 cup nut flour (we used pecan flour but you can use any nut flour you choose) 1 can (13.66 oz) coconut cream, unsweetened. (we love this brand found on Amazon)