SOUR CREAM RHUBARB PIE
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. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.