Perfect Rhubarb Pie
"Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! — Ellen Benninger, Greenville, Pennsylvania..."
INGREDIENTS
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4 cups sliced fresh or frozen rhubarb, thawed
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4 cups boiling water
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1-1/2 cups sugar
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3 tablespoons all-purpose flour
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1 teaspoon quick-cooking tapioca
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1 large Eggland's Best egg
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2 teaspoons cold water
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Pastry for double-crust pie (9 inches)
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1 tablespoon butter
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