Pie, Rhubarb-Sour Cream

Pie, Rhubarb-Sour Cream

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    cups cubed rhubarb

  • 1

    unbaked pie shell (10 inches)

  • 2

    eggs

  • 1-½

    cups sugar

  • 1

    cup (8 ounces) sour cream

  • 3

    tablespoons quick-cooking tapioca

  • Ground cinnamon

Directions

Place rhubarb in pie shell. In a medium bowl, beat eggs. Add sugar, sour cream and tapioca; let stand for 15 minutes. Pour over rhubarb. Sprinkle with cinnamon. Bake at 400° for 15 minutes. Reduce heat to 350° and continue baking for 30 minutes. Yield: 8-10 servings.


Nutrition

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