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3/4 c. cut-up rhubarb (place
in pie shell)
2 eggs, slightly beaten
1 1/2 c. sugar
pinch of salt
3 Tbsp. tapioca
1 c. sour cream

Blend together well. Pour over rhubarb. Bake 15
minutes at 450 degrees, then reduce heat. Bake another 45 minutes at
350 degrees or until filling has firmed or lightly browned.

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